Kung Pao Vegetarian Style

Cooking Instructions

To prepare Cooking Sauce: Dissolve cornstarch in soy sauce and add vinegar, sherry, water, and sugar. Set aside.

In a separate bowl, stir together sherry, cornstarch, Lite Salt, and white pepper. Add cubed tempeh or tofu and stir to coat. When ready to cook, place a wok over medium heat and, when hot, add 1 teaspoon sesame oil. When oil is hot, add chiles and peanuts. Stir until chiles just begin to char; remove chiles and peanuts from the wok and set aside. Pour remaining 1 teaspoon sesame oil into wok and increase heat to high. When oil is hot, add garlic and ginger and stir. Add tempeh or tofu and stir-fry until heated through, about 2 minutes. Add peanuts, chiles, and green onions. Add Cooking Sauce and continue stirring until sauce boils and thickens. Serve with steamed rice.

Wine Pairing(s)

Lake Chalice Riesling

Hering 'Cotes de Barr' Riesling

Seifried Riesling

Huber 'Hugo' Grüner Veltliner

Albert Mann 'Cuvee Albert' Riesling

Allan Scott Riesling

Lucien Albrecht 'Clos Himmelreich' Riesling

Domaine Hering Gewurztraminer

Stonehaven Riesling

Alsace Willm 'Emile Willm' Gewurztraminer