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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