Tempeh Buddha bowl with sweet and sour sauce
30
15
4
No
Ingredients
- 2 leeks sliced into 4 pieces
- 2 eggs
- 500 ml (2 cups) of cooked rice
- 250 ml (1 cup) of finely minced red cabbage
- 2 peeled carrots sliced into strips
- 1 avocado sliced into fine strips
- 2 lebanese cucumbers sliced into fine juliennes
- 11/2 package (360 g) of diced nature tempeh
- Few coriander leaves
- Black sesame seeds up to taste
- 1 lemon sliced into quarters
For the sauce:
- 2 chopped garlic cloves
- 30 ml (2 tablespoons) of brown sugar
- 30 ml (2 tablespoons) of soy sauce
- 45 ml (3 tablespoons) of ketchup
- 45 ml (3 tablespoons) of white vinegar
- 250 ml (1 cup) of pineapple juice
- 10 ml (2 teaspoons) of cornstarch
- 45 ml (3 tablespoons) of water
- 5 ml (1 teaspoon) of hot sauce
- Salt and pepper up to taste
- Enough vegetable oil
Preparation
Side-by-side mode
- Tie the leeks and cook them for 5 minutes in salted boiling water, verifying the cooking with the tips of a knife. Refresh quickly in icy water, then set over paper towels. Slice the leeks into long quarters and set aside until use.
- Cook the eggs in water, and after 6 minutes, stop the cooking with icy water. Peel and set aside until use.
- Prepare rice and trim vegetables.
- In a pan at medium-high heat, fry tempeh cubes until they are in coloration. Remove from pan and set aside.
- Set the pan back over heat. Fry the garlic for 1 minute, then add the brown sugar, ketchup, vinegar, and pineapple juice.
- Dilute cornstarch into water and add sauce. Thicken the sauce, add hot sauce, and adjust seasonings. Add tempeh and coat well with the sauce.
- Set warm rice at the center of the bowls and add tempeh. Share vegetables all around, and add half an egg.
- Spread with coriander leaves, black sesame seeds and a lemon quarter.
