Tempeh from Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs (page 336) by Julia C. Skinner

  • banana leaves
  • dried soybeans
  • Show all ingredients...
  • Serves : four 8-ounce blocks

  • EYB Comments

    Can substitute dried beans of your choice for dried soybeans, apple cider vinegar for distilled white vinegar, and ziplock bags or parchment paper for banana leaves. Soybeans soak 8-12 hours before cooking; tempeh ferments 48 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried beans of your choice for dried soybeans, apple cider vinegar for distilled white vinegar, and ziplock bags or parchment paper for banana leaves. Soybeans soak 8-12 hours before cooking; tempeh ferments 48 hours.

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