Original recipe by Cerises et Gourmandises
– 4 portions
- A block of 240g of natural Tempehine
- 3 cups of broccoli florets
- Vegetable oil
- 1 chopped clove of garlic
- 1/2 teaspoon smoked paprika
- 3 tsp. maple syrup
- 2 teaspoons of liquid smoke
- 3/4 cup kimchi, drained and chopped. *It is important to keep the liquid.
- 2 cups cooked brown rice
- 1 tbsp. salt-reduced soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon sambal oelek
- 1/4 cup pineapple cut into small pieces (optional). It adds a nice freshness to the dish.
- 1/4 cup fresh cilantro
- Salt and pepper
- Preheat the oven to 400F.
- In a bowl, mix the broccoli florets, 2 tablespoons of vegetable oil and season with salt and pepper.
- Spread on a baking sheet covered with parchment paper and bake until broccoli becomes crispy, about 10-15 minutes.
- Set aside
- Boil tempeh in water for 10 minutes.
- Remove the tempeh from the water and blot well with a clean cloth.
- Cut into small cubes.
- In a large skillet over medium-high heat, put 1 tablespoon of vegetable oil.
- Add the tempeh cubes and stir regularly until they reach a golden hue, between 5-10 minutes.
- Add garlic, maple syrup, smoked paprika, liquid smoke and a pinch of salt.
- Mix well and remove from pan after 3 minutes.
- Place in a bowl and set aside.
- In a small bowl, mix 1 1/2 tbsp of the liquid from the kimchi with the soy sauce, toasted sesame oil and sambal oelek.
Kimchi rice with smoked tempeh
- In the same skillet, add 1 tablespoon of vegetable oil and sauté the kimchi for about 2 minutes or until lightly browned. Add the two cups of cooked rice and mix well.
- Add the sauce to the rice and raise the temperature of the round. Stir constantly for 5 minutes.
- Add tempeh, broccoli and pineapple pieces if desired. Mix for 2 minutes.
- Just before serving, garnish with coriander.
- If you have some kimchi left over, do not hesitate to add some to your dish.
To accompany my recipe, I suggest you the Bourgogne Aligoté Prince Philippe. A fresh, light wine with a good length which is ideal to accompany vegetarian dishes among others.