Tempeh is a soy bean cake made from dried soybeans that are first coarsely chopped, then washed, soaked, skinned and cooked. The drained, slightly dried soybeans are then mixed with a special mould (Rhizopus oligosporus) and put away in ventilating plastic moulds to ferment at a temperature of 30-35 C. The soybeans are then dried to a high temperature. The beans are then caked together after 2-3 days and form a firm cake.
Cut into slices, sticks or cubes. You can marinate the Tempeh beforehand and fry it afterwards, so it often stays a bit soft inside. You can also fry the pieces until they are crispy and brown and taste nutty, then mix with seasoning and stir fry. After purchase keep them in the refrigerator for several days, but not too long, then they will become sour and the structure will change. (see photo). Freezing is also possible. A few black spots shouldn't be a problem. Slimeiness is. Fresh Tempeh smells like mushrooms.
