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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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