RCI-VG.005.0261.001
Tempeh
Tempeh is a traditional Indonesian food made from soybeans. It is a fermented food, utilising a special type of mould that forms a cake. When fresh, tempeh has a nice mushroom-like smell and flavour.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- (14 ounces) dried soybeans400 grams
- water for soaking the soybeans1 unit
- water for cooking the soybeans1 unit
- 2 tablespoons
- tempeh starter (or ragi tempe)1 teaspoon
Method
1
Cut the tempeh block into evenly sized cubes or slabs, approximately 1-inch thick, to ensure uniform cooking and marinade absorption.
5 minutes
2
Prepare a marinade by combining cider vinegar with water, salt, and your choice of spices such as garlic, cumin, or chili flakes in a shallow dish.
5 minutes
3
Submerge the tempeh pieces in the cider vinegar marinade, ensuring all surfaces are coated. Allow the tempeh to marinate, turning once halfway through.
30 minutes
4
Select your stuffing vegetables such as bell peppers, zucchini, or tomatoes, and hollow them out carefully with a spoon, reserving the scooped flesh.
10 minutes
5
Heat oil in a skillet over medium heat and sauté the marinated tempeh pieces until golden brown and slightly crispy on each side.
8 minutes
6
Crumble or chop the sautéed tempeh and mix it with the reserved vegetable flesh, additional seasonings, and a splash of cider vinegar for brightness.
5 minutes
7
Spoon the tempeh mixture firmly into the hollowed vegetables, mounding slightly at the top, and place them upright in a lightly oiled baking dish.
5 minutes
8
Bake the stuffed vegetables in a preheated oven at 375°F (190°C) until the vegetables are tender and the filling is heated through and lightly caramelized on top.
25 minutes