Tempeh
Traditional Indonesian fermented soybean cake high in protein and versatile in cooking.
Tempeh is made by fermenting cooked soybeans with a Rhizopus starter, resulting in a firm cake that can be sliced, marinated, and cooked in various dishes. It offers a nutty flavor and chewy texture.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Edamame - 500 g
- Tempeh - 1 spoon
Direcciones
Paso 1
Rinse and soak soybeans in water for 12–16 hours.
Paso 2
Drain, remove any loose hulls, and simmer beans in fresh water for about 1 hour until tender.
Paso 3
Drain and spread beans on a clean towel; pat dry completely and cool to about 30 °C.
Paso 4
Sprinkle tempeh starter evenly over the cooled beans and mix gently to coat.
Paso 5
Pack the beans into a perforated plastic bag or shallow container; incubate at 30 °C for 24 hours.
Paso 6
When a white mycelial network binds the beans into a firm cake, the tempeh is ready. Store in the refrigerator or proceed to cook.
Notas del cocinero
Make sure the beans are fully dry before inoculating and maintain a stable incubation temperature to encourage healthy mold growth.