Homemade Mock-Tempeh for Indonesian Dishes

1. 1

   Mash the tofu into paste with a mortal and pestle or a food processor.

2. 2

   Mix the natto and tofu together.

3. 3

   Add the katakuriko to the tofu mixture from Step 2.

4. 4

   Heat the vegetable oil in a tamagoyaki pan (egg fryer), pour in the mixture from Step 4, and flatten it.

5. 5

   As it easily scorches, cook over very low heat.

6. 6

   Use a lid or a plate to flip the tempeh and cook the other side.

7. 7

   Once it is done cooking, take it out of the pan, wrap it with a bamboo sushi mat or aluminum foil and adjust the shape.

8. 8

   If you are using a bamboo sushi mat, wrap the mat with plastic wrap.

9. 9

   Chill in the refrigerator for more than 2 hours to settle, and it is done.

10. 10

    Refer to the recipe for Homemade Tempeh Goleng (Indonesian)for how to use this tempeh.

* Per serving · 4 servings · Values may vary.

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