Tiba Tempeh Spicy Kimchi Bowl

Your gut is going to love this Tiba Tempeh Spicy Kimchi Bowl – a vibrant, nourishing dish loaded with fermented flavour and fibre. Our tempeh brings plant-based protein, while kimchi adds a tangy, spicy kick and natural probiotics. Paired with quick pickled veggies, edamame, and a creamy kimchi mayo drizzle, this gut-friendly bowl is bold, balanced, and irresistibly delicious.

Serves

2-3

Cooking time

30 mins

Ingredients

• 1 block tempeh (200–250g), cut or ripped into pieces
• 2 tbsp kimchi juice
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp kimchi hot sauce or sriracha
• 1 tsp cornstarch
• 1-2 tbsp oil

Quick pickles:
• ½ cucumber, thinly sliced
• 4-5 radishes, thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp maple syrup
• ½ tsp salt

Kimchi mayo:
• 60g vegan mayo
• 2 tbsp chopped kimchi
• 1 tbsp kimchi hot sauce or sriracha
• zest of 1 lime

To serve:
• 200g cooked rice
• 100g shelled edamame
• sesame seeds, scallions, lime wedges

Method

Mix the kimchi juice, sesame oil, maple syrup, soy sauces, vinegar and hot sauce. Add the tempeh to marinate for 5-10 mins.
Pickle cucumber and radish in vinegar, maple syrup and salt for 10 mins.
Fry tempeh in oil until golden, then add reserved marinade with cornstarch whisked in. Cook until sticky.
Stir together mayo, kimchi, hot sauce and lime zest.
Build your bowl with rice, edamame, pickles, tempeh, and drizzle with kimchi mayo. Finish with sesame seeds, scallions and lime.

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