Spicy Adzuki with Kimchi and Tempeh Recipe

By Marcus Samuelsson |

I first became enamored with kimchi after encountering it at a food festival in NYC last summer. My friends and I had sampled a few too many of the desserts on offer and were in search of something to cleanse our palates from all that sugar. Eventually we stumbled across a booth selling kimchi – problem solved. I can’t remember anything ever tasting so refreshing in it’s spicy tang.

Since then I’ve been borderline obsessed with incorporating it into my life wherever possible. Mostly I eat it plain but recently I came across this recipe that incorporated it into a stir fry and I was instantly sold. Though the original recipe only called for stir frying it with beans and tempeh, I added some asparagus into the mix because I never feel like a meal is complete unless it contains something green. Plus they added a nice hint of sweetness to all the other bold flavors in this meal.

Adapted from How to Cook Everything Vegetarian

Prep Details

Servings: 4

Cooking time: 55 minutes

Total time: 55 minutes


1/2 lb dried adzuki beans, soaked overnight

2 tbsp olive oil

8 oz tempeh, crumbled

salt and freshly ground black pepper

2 tbsp rice wine

2 tsp dark sesame oil

1 1/2 cups kimchi

2 cloves garlic, chopped

1/4 cup soy sauce, or to taste

1/2 tsp cayenne pepper

1 lb asparagus, cut into 1-inch pieces

chopped scallions , for garnish


1. Put the beans in a pot with enough water to cover them by one inch. Bring to a boil and then turn the heat to low, cover and simmer until beans are nearly done, about 45 minutes.

2. Put the oil in a large skillet over medium-high heat. Add the tempeh to the pan and cook, stirring frequently, until it is deeply colored and crisp, about 5-7 minutes.

3. Remove to a paper towel-lined plate. Sprinkle with salt and black pepper.

4. Add the wine, sesame oil, kimchi, garlic, soy, and cayenne to the pan where you cooked the tempeh. Saute for 30 seconds or until garlic is fragrant. Add in the asparagus and cook for 3-4 minutes or until tender. Drain the beans, reserving 1/2 cup water. Pour the beans into the pan and cook until heated through. Add in water to taste to make it more of a sauce. Taste and adjust the seasoning, adding more soy sauce or cayenne if necessary. Stir in the tempeh.

5. Serve hot, garnished with scallions, over rice.