Tempeh & Corn

Ingredients

• 50g plain tempeh
• 1/4 cup corn kernels
• Water as needed

Method

1. 01

   Cut 50g of plain tempeh into small cubes. Steam for 8-10 minutes to soften and reduce bitterness.

2. 02

   Cook 1/4 cup of corn kernels (fresh, frozen, or no-salt canned) in a little water for 5 minutes until tender.

3. 03

   Combine steamed tempeh and cooked corn in a blender.

4. 04

   Blend until smooth, adding water to reach a creamy consistency. Pass through a fine sieve if a smoother texture is desired.

How to offer

Serve warm as a smooth puree. Introduce as a soy allergen (tempeh is made from fermented soy). Corn adds natural sweetness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.