Kimchi and Broccoli Rice with Fried Tempeh
Tempeh Ingredients
1-200g package of tempeh, sliced lengthwise into strips
1 tbsp maple syrup
2 tbsp gluten free Tamari
1 tsp garlic chili sauce
1 tsp Sriracha (optional)
1 tbsp toasted sesame oil
1/4 tsp salt
Other Ingredients
1 tsp avocado oil
1.5 tbsp fresh ginger, minced or grated
2 cloves garlic, minced
1/2 cup vegan kimchi, chopped
3-4 cups cooked brown rice
4 cups broccoli florets
2 tbsp kimchi liquid
1 tsp chilli garlic sauce
2 tbsp tamari
1 tsp sesame oil
1/2 tsp salt
1 bunch green onions, chopped
Sesame seeds to serve
Lime wedges to serve
Instructions
Start by marinating the tempeh. Chop the tempeh into cubes (approximately 1/2” to 1”) and add to a bowl. Add the rest of the marinade ingredients and toss to combine. Let sit for 10 minutes.
Once marinated, heat a medium pan over medium heat. Once hot, add the marinated tempeh cubes and fry on one side for 5-7 minutes. Flip tempeh cubes over and fry for another 5-7 minutes or until golden brown.
Add broccoli to a large frying pan and add 1 inch of water. Cover with a lid and steam on medium-low heat for 3-5 minutes or until tender but lightly cooked, stirring halfway through. Drain water and set broccoli aside.
Using the same pan that cooked the broccoli, add the avocado oil and heat over medium-low heat. Add garlic and ginger and sauté for 1 minute. Add chopped kimchi and sauté for another 3 or so minutes until it’s mostly dried out. Add the cooked brown rice and stir to combine. Taste and add salt as needed.
In a small bowl, whisk together the kimchi liquid, chilli garlic sauce, Tamari, and sesame oil. Add to the pan along with the broccoli. Stir to incorporate everything.
Divide between 4 bowls and top with cooked tempeh, green onion and sesame seeds. Serve with a lime wedge on the side.