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Home Tempeh (VIDEO RECIPE)

Preparing the soy beans:

  • use a bit more soy then needed 250g of tempeh = 150 g of soy
  • soak soy beans for 6 hours

    • After 6 hours:

  • remove any foam while boiling
  • cook the beans for 45 minutes
  • don´t overcook the beans
  • add the 1tbsp of vinegar
  • drain the soaking water
  • let the beans to dry

    • Preparing the tempeh:

  • add 0,5g of a tempeh starter
  • place and set the thermometer
  • moisten the ceramic plates
  • Put all on the Sana Bread maker
  • leave the lid slightly open
  • set the thermometer alarm to 33°C

    • Sana Smart Bread Maker – Program settings:

  • choose a ferment program
  • set time to maximum – 20 hours
  • set temperature to 32°C

    • Important steps after 15 hours:

  • lower the temperature to 28°C
  • If the thermometer alerts again lower the temperature to 26°C

    • Important steps after the removing from SBM:

  • stop the ferment by placing tempeh into a freezer
  • store in breathable material

    • Ingredients for “Tempeh Sandwich”:

  • 50g of tempeh cheese
  • vegan mayonnaise
  • fresh tomatoes
  • iceberg salad
  • desired marinade
  • salt and pepper

    • Ingedients for vegan mayonnaise:

  • soy sauce
  • maple syrup
  • vegetable oil
  • mix all in equal parts

    • Ingredients for desired marinade:

  • 50 ml of soy milk
  • 100 ml of vegetable oil
  • apple cider vinegar
  • salt, pepper, seasoning
  • blend all together