Tempeh, The Authentic Way | Tempeh History

Kimchi Fried Rice with Tempeh

Serves 2

Takes 30 mins

  • 1/2 cup brown basmati rice
  • 1 cup water
  • Salt
  • 1cm fresh ginger
  • 2 tbsp tamari
  • 1 garlic clove
  • 1 tbsp sesame oil
  • 1/2 cup kimchi
  • Tempeh
  • 1 block Plant Power Tempeh
  • 2 tbsp Tamari
  • 1 tbsp maple syrup
  • 1/2cm fresh ginger 
  • 1 garlic clove

  1. To make up the tempeh marinade, mix all the ingredients together and cut the tempeh into slices and then triangles. Place then Into the marinade and leave for approx half an hour
  2. Rinse the rice well and heat a little olive oil in a pan over a medium heat. Add the rinsed rice and coat with the olive oil. Pour in the water, season well and then turn the heat down to a gentle simmer and pop the lid on. Cook until all the water is absorbed and remove from the heat and leave the lid on (the rice can be prepared in advance)
  3. In a wok or frying pan add the sesame oil, 1 tbsp tamari, ginger and garlic and fry over a medium heat (making sure not to burn the ginger and garlic)
  4. Add the rice and the last 1 tbsp tamari and cook through coating the rice with the sauce.
  5. Add in the kimchi and stir through.
  6. In a pan with a little olive oil, cook the tempeh over a medium high heat until golden on each side.
  7. Serve the kimchi fried rice in two bowls topping with the tempeh, some chilli and spring onions.

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