1/2cupKimchi optional if you don't like a lot of heat
1cupBean Sproutsoptional if you don't like sprouts
If you have a rice cooker, use that. If cooking on a stove top, in a medium pot, combine rice and 1½ cup of water and a pinch of salt. Bring to a boil and let simmer for 20 minutes or until the water is absorbed and the rice is tender. Set aside
While the rice is cooking. Wash and dry your produce. Mince the garlic and slice the scallions, thinly. Chop the carrots into thin matchsticks. Remove stems from the mushrooms and slice the caps.
In a medium bowl, combine the tamari, rice vinegar, garlic, sugar and add 1 tablespoon of sesame oil. Whisk together until the sugar is dissolved. Slice the tempeh into thin strips and add to the marinade. Let the tempeh strips marinate for 20 minutes (reserve the marinade for later use)
On medium-high heat in a large saucepan add olive oil, heating it until hot. Add mushrooms and 1 additional teaspoon of sesame oil for flavor. Season with salt and pepper and cook until softened 1 or 2 minutes. Transfer to a plate. Repeat process (minus additional sesame oil) with carrots and bean sprouts if using, transfer to plate. Cook bok choy with half of the Korean Chili paste and half of the sesame seeds for 2 minutes. Stirring until completely softened.
Wipeout the pan used for the vegetables. Heat a little olive oil on medium-high heat. When the oil is hot, add the tempeh and saute it for several minutes (note tempeh is already cooked you just want to add flavor). Add remaining marinade and saute them until golden brown.
Divide rice between 2 bowls. Top each bowl with half of the tempeh and vegetables. Garnish with scallions, kimchi and sesame seeds. Add additional Korean Chili paste if you like it super hot.