Level: Easy Time: 30 min Servings: 3
1 Ragi tempeh, cubed
2 cups small broccoli florets
1-2 cloves garlic, minced
1 tsp smoked paprika
1 tbsp maple syrup
½ cup kimchi, drained
1 tbsp of kimchi brine
2 cups cooked brown rice from the day before
2-3 teaspoons chili paste
1 tsp soy sauce
1 tsp toasted sesame oil
Fresh herbs, sprouts, or spring onions for garnish
Steam the broccoli for 5 min.
Sauté the tempeh with a bit of oil until golden.
Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the pan and stir until fragrant, about 30 seconds. Set aside.
Sauté de kimchi in the same pan for about 2 min. Add the rice and stir.
In a small bowl, mix the kimchi brine, chili paste, soy sauce, and sesame oil. Add the mixture to the pan and stir at high heat.
When the rice starts to brown, add the steamed broccoli and tempeh and mix.
Serve in bowls and garnish with spring onions, chives, parsle