The process is surprisingly simple:
The beans are soaked, dehulled (skins removed), partly cooked & dried. Next the starter culture & an acidulant (usually vinegar) are thoroughly mixed into the beans. They are then pressed into a thin layer, usually in a perforated plastic zip bag, and allowed to ferment for 24-48 hours.
The finished "cake" can then be flavored by marinating & seasoning, and is often cut into pieces and then fried for a crispy texture. It can be eaten alone, or used in sandwiches, salads, stir fries & stews. It freezes well, and can also be dehydrated for future use. I find it's a fun culinary challenge to experiment with flavorings & uses, as well as a "mad scientist" project. Tempeh is not just for vegans & vegetarians anymore! Give it a try - you won't be sorry ;)
