CHINESE TEMPEH TEE
Portions : 4 - Preparation : 10 minutes - Cooking : 40 minutes
Ingredients
- 600 g (20 ½ oz) tempeh, finely diced
- 75 ml (5 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, chopped
- 1 vegetable stock cube
- 125 ml (1/2 cup) water
- 2 garlic cloves, chopped
- 500 ml (2 cups) corn kernels
- 1 l (4 cups) homemade mashed potatoes
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, brown the tempeh in the fat of your choice for 2 minutes. Add onion and cook for a further 2 minutes. Add stock cube, water and garlic and cook for 5 minutes over high heat. Check seasoning.
- Place the mixture in a gratin dish, followed by the corn kernels, cover with the purée and bake for 30 minutes.
