Kung Pao Tempeh
Prep: 15 minutes
Cook: 14 minutes • Serves: 4
2 packages (8 ounces each) original tempeh, cut into 1-inch pieces
1 small green bell pepper, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
1 cup sugar snap peas, halved crosswise
3 green onions, cut into 1-inch pieces plus additional thinly sliced for garnish (optional)
1/3 cup kung pao sauce plus additional for serving (optional)
2 packages (8.8 ounces each) microwaveable whole-grain brown rice
1 teaspoon sesame seeds
1. In large skillet, heat 2 tablespoons oil over medium-high heat. Add tempeh; cook 5 minutes or until golden brown, stirring occasionally. With slotted spoon, transfer tempeh to plate.
2. In same skillet, cook bell peppers, peas and remaining 1 tablespoon oil over medium-high heat 5 minutes or until tender-crisp, stirring frequently. Add onions; cook 2 minutes or until tender, stirring frequently. Stir in sauce and tempeh; cook 2 minutes or until heated through, stirring occasionally. Makes about 4 cups.
3. Prepare rice as label directs. Makes about 4 cups.
4. Serve tempeh mixture over rice, drizzled with sauce, if desired, sprinkled with sesame seeds and garnished with green onions, if desired.
Approximate nutritional values per serving (about 1 cup tempeh mixture, 1 cup rice):
507 Calories, 20g Fat, 3g Saturated Fat, 0mg Cholesterol, 384mg Sodium,
60g Carbohydrates, 14g Fiber, 8g Sugars, 6g Added Sugars, 27g Protein