Preparation

1. Original recipe by Cerises et Gourmandises
2. Crispy broccoli:
3. Preheat the oven to 400°F.
4. In a bowl, toss the broccoli florets with 2 tbsp vegetable oil and season with salt and pepper.
5. Spread on a parchment-lined baking sheet and roast until the broccoli turns crisp, about 10 to 15 minutes.
6. Set aside
7. Tempeh:
8. Cut the tempeh into small cubes.
9. In a large skillet over medium-high heat, add 1 tbsp vegetable oil.
10. Add the tempeh cubes and stir regularly until they take on a touch of colour, 5 to 10 minutes.
11. Add the garlic, maple syrup, smoked paprika, liquid smoke and a pinch of salt.
12. Stir well and remove from the skillet after 3 minutes.
13. Transfer to a bowl and set aside.
14. Sauce for the rice:
15. In a small bowl, whisk 1 1/2 tbsp of the kimchi liquid with the soy sauce, toasted sesame oil and sambal oelek.