Kung Pao Tempeh
Ingredients
- ⅓ cup unseasoned rice vinegar
- ⅓ cup soy sauce
- 3 Tbsp. toasted sesame oil
- 1 Tbsp. cornstarch or potato starch
- 1 Tbsp. sugar
- 10 scallions
- 5 Tbsp. (or more) vegetable oil, divided
- 2 8-oz. packages tempeh, crumbled into about 1" pieces
- 4 Fresno chiles, ribs and seeds removed, coarsely chopped
- 1 lb. mini sweet peppers, ribs and seeds removed, coarsely chopped
- 5 garlic cloves, finely grated
- 1 1" piece ginger, peeled, finely grated
- ½ cup salted roasted peanuts or cashews, coarsely chopped
- Steamed rice (for serving)
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