Today’s Plate includes Tempeh, a fermented soy bean cake from Indonesia that has now become popular around the world. Our favorite way to prepare Tempeh is to lightly brown in oil on both sides, cover with water and umeboshi paste mixture, add arame sea vegetable and let simmer until almost all liquid is absorbed, but Tempeh is still moist.
Tempeh For Dinner
Michael Bauce
Today's Plate
Tags: berkeley macrobiotics, berkeley organic meals, fermented foods, macrobiotic cooking, tempeh, vegan cooking
Today's Plate
Tags: berkeley macrobiotics, berkeley organic meals, fermented foods, macrobiotic cooking, tempeh, vegan cooking
Hey chef, what all is in the Ume mixture?
Hey GK- It’s just Ume and Water…simmered until absorbed.