Kung Pao Tempeh

This plant-based twist on a Sichuan classic features crisped-up tempeh pieces instead of chicken in a sticky-spicy-sweet-savory sauce. Fresh Fresno chiles (as opposed to the traditional dried chiles) add fruity heat; if you’re spice-averse, cut them differently from your mini sweet peppers to make them easier to identify (and pick out) so that you don’t get an unexpectedly hot bite.

Be sure to give your sauce (with the pieces of crisped-up tempeh soaking in it) a good stir before adding it to your pan of scallions and peppers—the starch is likely to separate and settle at the bottom of the bowl. It will homogenize and thicken into a glossy sauce once it gets cooking in the heat.