1To a large pot over medium heat, add the tempeh and green beans and 1/2 cup water. Cover and steam until just tender, about 5 minutes. Remove and set aside.
2To the same pot, add the safflower oil over medium-high heat. Add the steamed tempeh and saute until golden brown on the edges. Add the garlic, ginger, smoked paprika, maple syrup, and salt and stir until fragrant, about 30 seconds. Add the kimchi, chili paste, and soy sauce to the mixture. Stir to combine and cook for 2 minutes.
3Meanwhile, cook the Grain Trust Organic Jasmine Rice according to the packet instructions.
4Add the cooked Grain Trust Organic Jasmine Rice and green beans to the tempeh kimchi mixture and stir to combine. Sprinkle with the green beans and serve warm.