Step 1
Whisk ⅓ cup unseasoned rice vinegar, ⅓ cup soy sauce, 3 Tbsp. toasted sesame oil, 1 Tbsp. cornstarch or potato starch, and 1 Tbsp. sugar in a medium bowl to mix. Set sauce apart.
Step 2
Take away darkish inexperienced elements from 10 scallions and lower into ½”-long items; put aside. Minimize white and pale inexperienced elements into ½”-long items; put aside individually.
Step 3
Warmth 3 Tbsp. vegetable oil in a big skillet over medium-high. Add two 8-oz. packages tempeh, crumbled into about 1″ items, arranging in a single layer, and prepare dinner, undisturbed, till browned and crisp beneath, about 4 minutes. Proceed to prepare dinner, stirring usually and drizzling in additional vegetable oil if pan appears to be like dry, till evenly browned throughout, about 3 minutes. Switch to bowl with reserved sauce.
Step 4
Warmth remaining 2 Tbsp. vegetable oil in identical skillet over medium-high. Add 4 Fresno chiles, ribs and seeds eliminated, coarsely chopped, 1 lb. mini candy peppers, ribs and seeds eliminated, coarsely chopped, and reserved scallion white and pale inexperienced elements and prepare dinner, stirring usually, till barely softened, about 3 minutes. Add 5 garlic cloves, finely grated, and one 1″ piece ginger, peeled, finely grated, and prepare dinner, stirring usually, till aromatic, about 1 minute.
Step 5
Add tempeh with sauce and ½ cup water to pan and prepare dinner, stirring always, till sauce is thickened and shiny, about 1 minute. Take away from warmth and stir in ½ cup salted roasted peanuts or cashews, coarsely chopped, and reserved darkish inexperienced scallion elements. Serve tempeh in bowls over steamed rice.
