Homemade Mock-Tempeh for Indonesian Dishes

Name: Homemade Mock-Tempeh for Indonesian Dishes
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Natto; 100 grams (A). Tofu; 3 tbsp (A). Katakuriko; 1 Vegetable oil

cookpad.japan @cookpad_jp

Tempeh is my favorite Indonesian fermented soy ingredient. Traditional tempeh is made by adding the tempeh bacteria to cooked tender soy beans and allowing it to ferment for 1-2 days. Unlike the natto, tempeh has no taste or smell and it is easier to handle. It is an essential ingredient in Indonesian cuisine. Here's my effort at reproducing it.

-If you have no time, slice the tempeh as it is, pour in a sauce, or soy sauce to eat it, or serve it as a side dish.
-These are hard to flip it over. Use a lid or plate to make it easier to flip.
-They burn very easily, so cook over very low heat. Recipe by *chifon*

cookpad.japan @cookpad_jp

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Ingredients

1 serving

200 gramsNatto
100 grams(A). Tofu
3 tbsp(A). Katakuriko
1Vegetable oil

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Steps

1

Mash the tofu into paste with a mortal and pestle or a food processor.
2

Mix the natto and tofu together.
3

Add the katakuriko to the tofu mixture from Step 2.
4

Heat the vegetable oil in a tamagoyaki pan (egg fryer), pour in the mixture from Step 4, and flatten it. As it easily scorches, cook over very low heat.
5

Use a lid or a plate to flip the tempeh and cook the other side.
6

Once it is done cooking, take it out of the pan, wrap it with a bamboo sushi mat or aluminum foil and adjust the shape. If you are using a bamboo sushi mat, wrap the mat with plastic wrap.
7

Chill in the refrigerator for more than 2 hours to settle, and it is done.
8

Refer to the recipe for Homemade Tempeh Goleng (Indonesian)for how to use this tempeh.
https://cookpad.wasmer.app/us/recipes/153802-homemade-tempeh-goleng-indonesian

Homemade Tempeh Goleng (Indonesian)