Yield: 10 servings
- 1 lb beans
- 1.5 tablespoons white vinegar
- 1 teaspoon tempeh starter
- Soak beans overnight (or for 8-12 hours).
- Cook them until soft but still firm (slightly under done).
- Strain liquid and let cool. Make sure the beans are dry. If necessary, heat in a pot on the stove, stirring constantly. Then let it cool.
- Mash beans or place in food processor, leaving some whole beans remaining.
- Add vinegar and mix.
- Add tempeh starter and mix thoroughly.
- Place into a baking dish or plastic bag with holes poked in it.
- Spread evenly and pack it down tight.
- Place a piece of aluminum foil on top of dish, if using. Poke a number of fork holes in the foil.
- Find a place to incubate for 24 hours, between 85-90 degrees. I place mine in the oven, occasionally turning on the heat for a few seconds. This can also take up to 48 hours.
1/5th of the batch of tempeh
2 tablespoons oil, either canola, sesame, or a mix
2 tablespoons soy sauce
1 tablespoon lemon juice or 1/2 tablespoon vinegar
2 cloves garlic, diced
optional: 2 tablespoons fresh ginger, diced