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Asparagus
Tempeh Buddha bowl with sweet and sour sauce
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
1½ package (360 g) of diced nature tempeh
Few coriander leaves
Black sesame seeds up to taste
1 lemon sliced into quarters
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
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Tempeh Buddha bowl with sweet and sour sauce
From
May 27
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Jan 01
Preparation
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
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