Recipe courtesy of Hardena

Tempeh Fritters

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  • Level: Advanced
  • Total: 2 days 4 hr 40 min (includes fermenting time)
  • Active: 1 hr 5 min
  • Yield: 4 to 5 cakes



Tempeh Fritters:

Acar (Sweet and Spicy Pickled Veggies):


  1. For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.
  2. 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.
  3. Boil soybeans again for another 30 minutes, then drain all water.
  4. Place soybeans on a sheet pan to cool.
  5. Sprinkle tempeh starter on the soybean batch and mix.
  6. 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.
  7. 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.
  8. For the tempeh fritters: Cut 1 tempeh cake into slices.
  9. Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.
  10. Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar. 

Acar (Sweet and Spicy Pickled Veggies):

Yield: 20 servings
  1. Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.
  2. Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.