KIMCHI BOWL WITH TEMPEH

• 150 g basmati rice or jasmine rice
• 200 g natural tempeh, cut into strips
• 1 tbsp light miso paste
• 1 tbsp soy sauce
• 1 tsp maple syrup or honey
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 small clove of garlic, finely chopped
• 1 tbsp oil for frying
• A little lime juice (optional)
• 150 g kimchi
• 1 small carrot, grated
• ½ cucumber, cut into thin strips
• 1 spring onion, cut into rings
• Fresh coriander or parsley
• 1 tbsp plain yogurt or plant-based yogurt
• Avocado slices
• Salt and pepper

1. Cook the rice: Cook the rice with water and salt according to the package instructions and keep warm.
2. Mix the marinade: Mix together the miso paste, soy sauce, maple syrup, sesame oil, ginger, garlic, and lemon juice.
3. Fry the tempeh: Heat the oil in a pan. Fry the tempeh until golden brown (approx. 4–5 minutes). Add the marinade and simmer briefly until the tempeh is coated and shiny.
4. Arrange the bowl: Divide the rice between two bowls. Top with the miso tempeh, kimchi, carrot, and cucumber.
5. Finish: Sprinkle with spring onions, sesame seeds, and herbs. Optionally, add a dollop of yogurt and avocado slices.
   
   Tip: If you like it spicier, add a little Sriracha or chili flakes. For a low-carb version, replace the rice with cauliflower rice.