Tempeh Buddha bowl with sweet and sour sauce | Salad recipe

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
• 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