Tempeh Kung Pao

This is a great way to use tempeh, which is high in protein and B12!

tempeh kung pao


2 packs of tempeh, gluten free

1 cup lotus root, peeled and sliced

1 red pepper, diced

1 green pepper, diced

1 cup broccoli florets

½  cup cherry tomatoes, cut in half

¼ cup slivered almonds

4-5 scallions, minced

sea salt and pepper

pinch red pepper flakes

1 yellow onion, diced

3 – 4 garlic cloves, minced

sesame oil


1/3 cup coconut aminos

1/3 cup freshly squeezed orange juice

¼ cup brown rice vinegar

¼ cup Siracha

juice of four limes

2 heaping Tbs. arrowroot


Cut the tempeh blocks in half the long way and then each half into four quarters.  Cut each of the quarters into triangles.  Heat a skillet with sesame or olive oil and once hot add the tempeh.  Brown on all sides.   Place in glass bowl and set aside.

Heat the sesame oil in a large skillet and add the onion and garlic with a pinch of sea salt.   Sauté for a couple of minutes.  Next add the red and green pepper and the red pepper flakes and sauté for a couple minutes more.  Add the lotus root and another pinch of sea salt and sauté for a couple minutes more.   Next add the browned tempeh, broccoli florets and cherry tomatoes.  Pour in the water to create steam and quickly cover.  The steam will soften the broccoli.

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