Crispy Tempeh Bowl with Kimchi

1. 1
   steam · ~25 min

   Cook the rice.

   1.Rinse the rice in cold water until the water runs clear.

   2.Add rice and 2.5 cups water to a rice cooker or saucepan.

   3.If using a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.

   4.Remove from heat and let stand, covered, for 10 minutes.

   TIPKeep the lid on during resting — the steam finishes the cooking and keeps the rice tender.
2. 2
   prep · ~2 min

   Make the gochujang glaze.

   1.In a small bowl, whisk together soy sauce, gochujang, sesame oil, rice vinegar, and maple syrup.

   2.Stir until smooth and the gochujang is fully dissolved.
3. 3
   mix · ~3 min

   Whisk the creamy sesame sauce.

   1.In another small bowl, combine tahini, lemon juice, minced garlic, and 2 tablespoons warm water.

   2.Whisk until smooth and creamy. Season with a pinch of salt and black pepper.

   3.Add another tablespoon of water if needed to reach a drizzleable consistency.
4. 4
   fry · ~9 min

   Crisp the tempeh.

   1.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

   2.Add tempeh cubes in a single layer and cook undisturbed for 3-4 minutes until golden on the bottom.

   3.Flip and cook another 3-4 minutes until crispy on all sides.

   4.Pour the gochujang glaze over the tempeh and toss to coat. Cook 1 minute more until the glaze thickens and caramelizes.

   TIPDon't overcrowd the pan — give each cube space to crisp. Work in batches if your skillet isn't large enough.
5. 5
   assemble · ~5 min

   Assemble the bowls.

   1.Divide the warm rice among four bowls.

   2.Top each with a scoop of glazed crispy tempeh.

   3.Arrange kimchi, julienned cucumber, julienned carrot, and sliced avocado around the tempeh.

   4.Drizzle generously with the creamy sesame sauce.

   5.Garnish with toasted sesame seeds and sliced green onion.
6. 6
   serve

   Serve immediately with extra kimchi on the side.

   TIPThe bowls are best enjoyed right away while the tempeh is still warm and crispy.

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