This plant-based twist on a Sichuan classic replaces chicken with crisped tempeh in a sticky-spicy-sweet-savory sauce, offering a vibrant, flavorful alternative.
To make this dish suitable for spice-sensitive individuals, it's recommended to cut Fresno chiles differently from mini sweet peppers, allowing for easier extraction of the chiles while serving.
Before cooking, ensure to stir the sauce thoroughly since the starch tends to settle at the bottom, which can affect the sauce's thickness and glossiness once heated.
This recipe not only opts for health-conscious ingredients like tempeh and vegetables, but it also embraces the rich flavors of traditional Sichuan cuisine in a plant-based form.
[
Collection
]
[
|
...
]