Tempeh with corn and poblano sauce

A modern Mexican recipe that draws on traditional flavours. The verdant sauce starts with a roux, then is thickened with a corn kernel puree and infused with poblano chile and herbs – the result is a sauce that is fresh and creamy, with a depth of flavour that could work just as well with seafood and meat as tempeh or tofu.

Tempeh or tofu with corn and poblano sauce Credit: Ignacio ‘Nacho’ Urquiza

• serves

  4

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 2 tbsp butter
• 800 g tempeh or firm tofu

For the sauce

• 1⅔ cups (200 g) fresh corn kernels
• 3 sprigs flat-leaf parsley
• ½ leek, white part only, thinly sliced
• 1 poblano chile, seeded
• 1 tbsp olive oil
• 2 tbsp butter
• ½ onion, grated
• 2 garlic cloves, minced
• 1 tbsp plain flour
• 1 cup (120 ml) plant-based milk, hot
• pinch of bicarbonate of soda
• ¼ tsp ground allspice
• ½ cup (120 ml) heavy (double) cream
• sea salt

To garnish

• 2 poblano chiles, dry-roasted, peeled, and seeded
• 4 tbsp grated Parmesan cheese

Instructions

1. For the sauce, put the corn kernels in a saucepan with the parsley, leek, and ½ teaspoon salt. Add water to cover the ingredients by 2.5 cm and cook for 20 minutes over medium heat until the kernels are cooked. Drain, reserving the cooking water, and transfer to a blender, reserving half the corn kernels. Add the chile and 1 cup (250 ml) of the reserved cooking water and blend to a smooth puree. Set aside.
2. In a small saucepan, heat the oil and the butter and add the onion and garlic and saute until golden. Add the flour and cook, stirring, until lightly browned. Add the blended mixture and whisk to combine. Cook for a few minutes and, when it starts to bubble, pour in the hot milk and bicarbonate of soda, whisking to combine. Add the allspice and salt to taste, then stir in the cream. Simmer for 20 minutes until it thickens. Check the seasoning.
3. Melt the butter in a non-stick frying pan or skillet and fry the tempeh or tofu slices until lightly browned.
4. Serve the tempeh or tofu with sauce ladled over, garnished with the reserved corn kernels, poblano chile strips, and grated Parmesan. Serve extra sauce on the side.

 

Images and text from The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte, photography by Ignacio ‘Nacho’ Urquiza. Published by Phaidon (RRP $74.95).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.