Tempeh recipes are a great way to incorporate more plant-based protein into your diet, and this Kung Pao Tempeh recipe is a delicious one to try. The original Kung Pao was made with chicken, dried chillies and Sichuan peppercorns, which are traditionally thought to impart spicy and hot flavours. In this version, the meat is replaced with tempeh but all the ingredients that make the dish worth eating are maintained. It has the numbing heat and the sticky-savoury sauce, roasted peanut crunch and charred chilli smokiness. This vegan stir fry is easier to make than it sounds. The tempeh is lightly blanched, cubed and then set aside in a simple marinade. They are then tossed with crunchy peanuts, bell peppers, and aromatic ginger. Each step is brief, yet they all rely on the previous step and end up making the dish taste like it took a long time when it really didn't. This is also a fantastic recipe for a busy week. The sauce may be prepared one day in advance and stored in the refrigerator. You can keep leftover kung pao tempeh for up to 3 days if stored well in an airtight container in the fridge. It reheats without losing too much texture. Marinate the tempeh overnight if you want to get dinner on the table faster.