HomeOur recipesAsparagus

Tempeh Buddha bowl with sweet and sour sauce

Author: Les Cultures de chez nous
Buddha bowl au tempeh avec sauce aigre-douce
Preparation 30
Baking 15
Portions 4
Freezing No


  • 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
  • 1½ package (360 g) of diced nature tempeh
  • Few coriander leaves
  • Black sesame seeds up to taste
  • 1 lemon sliced into quarters
  • 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • 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.

Chef's notes