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 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.
