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Make Tempeh at Home & Tempeh Recipe

Michael Bauce

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HOMEMADE TEMPEH

8 SIMPLE STEPS

2 cups organic Soybeans

1 package Tempeh Starter

1. Soak organic Soybeans in water overnight and then drain water

2. Massage the beans until they are all split. Drain water and rinse several times to remove hulls

3.  Boil Soybeans in fresh water for 1 hour

4.  Discard cooking water, drain beans and dry them with paper towel or set out on

5 . Place on a cookie sheet and allow to cool until they are lukewarm in temperature

6 .Add Tempeh Starter and gently toss to distribute thoroughly

7. Poke small holes in zip-lic bags bags at 1 inch intervals

and stuff soybeans in tightly, leaving some space at the top of the bag

8. Close bags and place in oven overnight (keep oven off). Check beans after 36 hours. They should be covered in a white mycelium and form a solid mass when done

MICHAEL’S FAVORITE TEMPEH RECIPE

TEMPEH WITH CABBAGE & ARAME 
 
1 package tempeh
2 cups cabbage, cut into mouth-sized pieces
1/4 cup arame
1  tsp sesame oil
1 tbsp ume paste
few sprigs parsley
spring water
Place arame in a small cup and cover with water to soak. Cut tempeh into small triangular shapes, place in pan and fry in oil until browned on both sides. Add arame, cabbage with any leftover soaking water and add more water to completely cover. Blend ume paste in just enough water to blend and add to pan. Bring to a boil, lower flame, cover and simmer until liquid is absorbed. Serve with parsley and sauerkraut.

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