Kung Pao Tempeh

A flavorful tempeh stir-fry with fresh veggies and a spicy orange Szechuan sauce. The dish comes together in less than 30 minutes, making it quick and easy to enjoy the benefits of fermented foods.

2 Tablespoons coconut oil, divided
1 package (8 oz) Lightlife Garden Veggie Tempeh, chopped into 1/2-inch cubes
1 small yellow onion, chopped
1 Tablespoon minced garlic
1 Tablespoon minced fresh ginger
juice of 1 navel orange (about 1/3 cup)
2 Tablespoons Szechuan sauce
1 1/2 Tablespoons low-sodium tamari or soy sauce
1 Tablespoon unseasoned rice vinegar
1/2 teaspoon fennel seeds
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
4 cups broccoli florets, trimmed and cut into bite-size pieces
4 multi-colored mini bell peppers, thinly sliced
1/2 cup snow peas
2 Tablespoons roasted, salted peanuts, crushed
brown rice, for serving

View the full recipe at Eating Bird Food →