Kung Pao Tempeh Triangles


Serve this easy-to-prepare entrée with stir-fried vegetables and steamed brown rice or soba noodles. 

  • 4Servings


Kung Pao Tempeh Triangles

  • 1/3 cup maple syrup
  • 1/3 cup brown rice syrup
  • 1/3 cup low-sodium tamari or soy sauce
  • 2 Tbs. toasted sesame oil
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. red pepper flakes
  • 1 tsp. paprika
  • 1/2 tsp. minced fresh ginger
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 2 8-oz. pkgs. 5-grain tempeh, sliced in half width-wise, each half cut into 4 triangles


Whisk together maple syrup, rice syrup, tamari, sesame oil, garlic, red pepper flakes, paprika, ginger, chili powder, cayenne pepper, and 2 Tbs. water in glass baking dish. Arrange tempeh triangles in marinade, and turn to coat. Cover, and marinate in refrigerator 4 hours, or overnight, turning occasionally.

Preheat broiler. Line broiler pan with aluminum foil. Transfer tempeh pieces to broiler pan, and reserve marinade. Broil tempeh 3 minutes on each side, or until triangles are golden brown and heated through, brushing tops with reserved marinade when turned. Bring remaining marinade to a boil in saucepan. Serve tempeh triangles drizzled with sauce from marinade.

Nutrition Information

  • Calories: 476
  • Carbohydrate Content: 56 g
  • Fat Content: 19.5 g
  • Fiber Content: 1 g
  • Protein Content: 24 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 985 mg
  • Sugar Content: 31 g