Kung Pao Tempeh - Chef Olan Cox, Executive Chef, O'Briens and Whittaker Woods Golf Community.

This vegetarian entree is not only healthy but tasty and filling.  The Kung Pao sauce is suitable for use with a variety of meats as well.  Here Chef Cox has substituted cubes of Tempeh for meat.

Ingredients:

4 12oz packages of tempeh, cut into 1" cubes

For sauce:

1 cup tamari soy sauce 
1/4 cup honey
1/2 cup canola oil
2 tbsp rice wine vinegar
2 tbsp minced ginger
2 tbsp. minced garlic
2 tbsp toasted sesame oil (dark)
1 1/2 tbsp brown mustard
1 tbsp molasses
1/2 can orange juice concentrate
4 oz. serrano pepper
1/4 bunch minced cilantro

For garnish:

1 lb. red bell pepper, cut into small triangles
1 bunch scallions, cut on the bias
1 cup cashews, roasted until golden brown
black sesame seeds.

Cube tempeh and set aside in a bowl.  Combine all sauce ingredients, stir together and put in a food processor.  Pulse a few times and then process until pureed.  Set aside.

Place a large nonstick fry pan on low heat.  Add 1 tbsp canola oil.  Add tempeh and slightly brown each side being careful not to break up the cubes.

Pour sauce in the pan with the tempeh cubes and turn heat up to medium-low.  Stir every few minutes and simmer until sauce is reduced to a slightly more syrup-like consistency.  Turn off flame, stir in bell peppers and let rest for 5 minutes.

Serve over brown rice and top with scallions, cashews and black sesame seeds.  Serves 5.