TEMPEH FRITTERS

Tempeh Fritters image

Provided by Food Network

Time P2DT4h40m

Yield 4 to 5 cakes

Number Of Ingredients 20

3 pounds soybeans
1 tablespoon tempeh starter (rhizopus oligosporus)
2 1/2 cups all-purpose flour
1/2 cup French-cut scallions
1 egg or egg substitute
1 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon ground turmeric
Salt
Oil, for frying
Acar, recipe follows
1/2 quart vinegar
1 1/2 cups sugar
3/4 cup sambal oelek
1 tablespoon salt
2 cups ripe pineapple cubes
1 cup diced red peppers
1 carrot, julienne
1 cucumber, diced
1/2 cabbage, thinly sliced

Steps:

For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.
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.
Boil soybeans again for another 30 minutes, then drain all water.
Place soybeans on a sheet pan to cool.
Sprinkle tempeh starter on the soybean batch and mix.
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.
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.
For the tempeh fritters: Cut 1 tempeh cake into slices.
Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.
Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.
Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.
Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.