Kung Pao Veggies
yield: 5
total time: 30 minutes
Ingredients
- 2 tablespoons tamari sauce divided
- 1 tablespoon mirin
- 3 1/2 teaspoons cornstarch divided
- 8 ounces tempeh cubed
- 1 zucchini small, cut into thick half moons
- 1 eggplant small, cubed
- 1 red bell pepper cut into 1-inch pieces
- 2 tablespoons balsamic vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- 2 tablespoons peanut oil or grapeseed
- 3/4 teaspoon red pepper flakes add more or less to adjust the heat level
- 3 green onions white and green parts separated, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 cup unsalted dry roasted peanuts
- cooked rice or quinoa for serving
Nutrition
- Calories : 270 calories
- Carbohydrate : 22 grams
- Fat : 16 grams
- Fiber : 5 grams
- Protein : 13 grams
- SaturatedFat : 2.5 grams
- Sodium : 450 milligrams
- Sugar : 8 grams
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