This is a plant based version of Kung Pao, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of tempeh, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Cashew nuts resemble the gold ingots which were the ancient currency used in China. Thus, they are eaten during Chinese New Year in hopes for wealth.
Keywords: Soybean Tempeh