Tempeh

Savor the rich, nutty flavors of homemade tempeh, a staple in Indonesian cuisine. Perfect for a wholesome weeknight dinner or as a protein-packed addition to your favorite salads and stir-fries.

• 1 cup soybeans
• 2 tablespoons vinegar
• 1 teaspoon tempeh starter
• 1 cup water
• 1 tablespoon salt
• 4 banana leaves for wrapping

Method

1. 1

   Soak the soybeans in water for at least 8 hours or overnight.

2. 2

   Drain the soybeans and remove the skins by rubbing them between your hands.

3. 3

   Boil the soybeans in fresh water for 30 minutes, then drain again.

4. 4

   Mix the boiled soybeans with vinegar, salt, and tempeh starter in a large bowl.

5. 5

   Place the mixture in a container lined with banana leaves or parchment paper, smoothing the top.

6. 6

   Cover the container with banana leaves and allow it to ferment at room temperature for 24-48 hours.

7. 7

   Check for a white mycelium growth; your tempeh is ready when fully covered.

8. 8

   Once fermented, remove the tempeh from the container and store it in the refrigerator.