Tempeh Fritters Recipes

TEMPEH FRITTERS

Steps:

• For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.
• Boil soybeans for about 2 hours at a low rolling boil, extracting the foam and loose hulls that float on top. Turn off heat and let cool in water. Dehull and drain.
• Boil soybeans again for another 30 minutes, then drain all water.
• Place soybeans on a sheet pan to cool.
• Sprinkle tempeh starter on the soybean batch and mix.
• Place 2 to 3 cups dried soybeans in a sandwich bag, then seal and poke holes in both sides for ventilation and to encourage mycelium growth. Repeat with remaining dried soybeans.
• Ferment in an 85- to 90-degree environment until soybeans are covered in a white mat of mycelium, about 2 days. Store in fridge for immediate use or freeze.
• For the tempeh fritters: Cut 1 tempeh cake into slices.
• Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.
• Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.
• Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.
• Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.