Tempeh Buddha bowl with sweet and sour sauce recipe 4855 a15dfec1-5c0e-4e74-a815-beb6c6889748 /media/bvqhru3y/buddha-bowl-au-tempeh-avec-sauce-aigre-douce.jpg Crazy Leeks Crazy Leeks 5/13/2021 10:29:24 a.m. 0 0 45 4 Plats principaux Healthy Salads Leeks
Tempeh Buddha bowl with sweet and sour sauce

Tempeh Buddha bowl with sweet and sour sauce

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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 avocados 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
Preparation
Side-by-side mode
  • Tie leeks and cook 5 minutes into salted boiling water. Verify cooking with the tips of a knife. Refresh quickly in icy water, then set over paper towels. Slice into long quarters and set aside until use.
  • Cook eggs into 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 coloration. Remove from pan and set aside.
  • Set back pan over heat, fry garlic 1 minute then add brown sugar, ketchup, vinegar and pineapple juice.
  • Dilute cornstarch into water and add sauce. Thicker the sauce, add hot sauceand rectify 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.

Tempeh Buddha bowl with sweet and sour sauce

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 avocados 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
Preparation
Side-by-side mode
  • Tie leeks and cook 5 minutes into salted boiling water. Verify cooking with the tips of a knife. Refresh quickly in icy water, then set over paper towels. Slice into long quarters and set aside until use.
  • Cook eggs into 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 coloration. Remove from pan and set aside.
  • Set back pan over heat, fry garlic 1 minute then add brown sugar, ketchup, vinegar and pineapple juice.
  • Dilute cornstarch into water and add sauce. Thicker the sauce, add hot sauceand rectify 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.

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