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.

TEMPEH BACON BLT

Steps:

• Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
• Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
• Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.