SV Game Changer: It is so helpful that you are now including the ingredients amounts and a few simple notations on the screen in your cooking videos. Honestly… this is a total Game Changer as everything that I need is right there. This is next level, and I cannot wait to make your Smokey Maple Tempeh Bacon. TYSM, Immy, you really are a “cheffy chef” to me!! Ⓜary💕👩🏻🍳
I’d love a video dedicated to different ways of cooking tempeh from low effort to high! I know I can look through your old videos but I’m a bit lazy lol so it would be nice to have it all in one place and with how long each takes to prepare!
Tempeh is great. Even better than tofu because it's fermented. All the top vegan nutritionists recommend fermented foods. I think it's Dr Esselstyn who says a ferment 3 times a day minimum. Thanks Immy, great video 😊
Hello! If you want to skip a passage you can buy deshelled soy beans, I live in Italy and buy them on line. You soak the beans overnight and cook them for 7 minutes in an instant pot or pressure cooker. I’m looking forward to the recipe for making the tempeh with other legumes! 😊
Super interesting technique, but you NEVER want to heat anything in plastic, even at proofing temperatures, as plastic’s toxic chemicals leaches into the food. Kind of the opposite of sustainable as well :)
Hi Immy! I was thinking of making tempeh for some time now and after this video i finally got myself to try it out 😊 thank you for this! I have made a few so far, they all tasted great, but as i cut them they all fell apart... Any ideas why this is happening? P.s. your book is preorderd! Very excited!!! 🎉🎉🎉🎉
What is the cost breakdown for homemade temph? Temph in my area is hit or miss and the price can be cost prohibitive for the amount that comes in the package. I like that I can make temph using other types of beans that are easier to source. Temph reminds me of potatoes. And I love potatoes!
I thought tempeh had to be aged for months. I don't know where I got that idea. This makes it look doable! I will have to try it. I am not a tempeh fan but I am trying to learn to like it cause I meat eating husband likes it better than tofu--which I love.
Hi Immy, I love watching you on RU-vid. You give straightforward advice in a realistic manner. I am not a Vegan but am currently trying out different foods, Tempeh being one of them. I just wondered if you had any concerns over the use of plastic leaching chemicals and micro particles when used for food? I ask because this issue does seem to be a topic of discussion right now and being an oldie I wanted to get a young persons view.
I'm also not vegan but I love tempeh, it's not just food for vegans, it's a staple protein in Indonesian cuisine, it's extremely cheap so it's everywhere, at least in Java. I've been staying here for 5 months and I can't imagine not eating tempeh for more than 2 days
Hi Immy :) i will definitely try this tempeh, but in my country (Czech republic) is quite expensive to buy this alternative things (starter) on internet or in eco food stores. You said is possible to make my own starter, if i understand good :) can you tell me please how to do it? To mix tempeh with new soy beans? Thank you for answer :)
I mean - i will buy starter of course, for first tempeh, but next tempeh is possible to make from a first one? My english is not correct i think so i hope you understand 😅
It’s possible to make your own homemade tempeh starter. But first, you need good quality starter to make good quality tempeh. I would recommend you to buy a legitimate Indonesian brand starter. My recommendation is Raprima brand. Another brand I would recommend is Wira. You can find it online. It might be a little more expensive than the other starters produced outside Indonesia, but as an Indonesian I have to say the quality of starter you use matters and those 2 brands are legit. To make homemade starter: Slice the tempeh thinly and dry it in the sun until fully dehydrated. Grind the dried tempeh into a fine powder, then sift it. Store the ground tempeh in an airtight container. Your homemade tempeh starter is ready to use.
I have a question: I have seen in a vegan cooking video (from another popular YT creator) the suggestion to steam the tempeh before including it in your recipes as this is supposed to remove the bitter taste. I have tried this, and I love the results but it is an extra step and it creates more dishes (no dishwasher in my kitchen… and I do my best to avoid creating extra dishes). I was curious if this is something that you do when you use tempeh in your recipes?? Thanks so much, Ⓜary💕🌿
Hi Mary! If you want a slightly easier option, I blanch my tempeh to create the same effect. I get a small bowl or a pan and put in the tempeh and then cover it with a boiling water. Just leave it for 5 mins and it's ready. Then at least you don't have to wash up a lid or a steamer! When I take out the tempeh, I pour away the water and then use the bowl for all my "scraps" from chopping/peeling vegetables etc which also makes tidying the kitchen a lot easier after cooking :)
@@sophieodenthal1521 Hey thanks for the great suggestion. Blanching the tempeh sounds easy and, as you have mentioned, creates less dishes. I’m in 💯!! Thank-you for taking the time to answer my question. Much appreciated. Greetings to you from 🇨🇦 and have a great day, Ⓜ️ary
We eat tempeh crumbled and sauteed in sesame oil with shiitake mushrooms until the tempeh gets golden, that with a good sauce and udon, never have steamed it ever. Marinating also is fantastic - we make vegan ‘ribs’ by cutting it into slabs and marinating it in BBQ sauce before cooking it up as well.
I tried soy and chickpeas tempeh...I tried different recipes, marinades etc but the taste is too much for me. I really don't like it and I can't make myself like it 😔
Great video. Your previous videos of tempeh making made me try it myself. In the end I followed chickpea recipe from Fermentation book I have. It says lightly smash the beans after cooking it. Well by a mistake I deshelled them. It took FOREVER and it got cold too much. So the mold incubation took longer but it was delicious in the end. I am so excited for the next time. Thank you for the inspo
Immy, been following you for years, am so impressed how you stand by your ideals, and live simply yet smartly. I so admire you and thank you for showing us viewers how to live a workable, sustainable lifestyle. 💛🇨🇦
Oh my goodness. Thank you! I come across tempeh recipes all the time, but am lucky, in my rural area, to find any kind of tofu. I've never once seen tempeh in the store so this is so great.
I love this. Ive been practicing buying the ingredients for things as one ingredient is so versatile. I think ill have to try this because iknow soy beans can be used in many ways ❤
I haven't eaten tampeh, but in Europe probably most popular moldy food is cheese. I believe originally it's French. And they have various flavours, depends on kind of cheese and kind of mold. I like the most cheeses wth blue or green mold. Oh, and they have very intensive smell too!
@@justynaaleksiejuk1802 I’m from Germany and cheeses like blue cheese, Camembert and stuff are very popular too. But I think they get much flavor from the fat content as well. Tempeh is not containing much fat. You should just try it 😊
The over exaggerated hand movements make me so nervous 😅 They're a relatively new thing right? I don't know if they're necessary! What you're saying is important and engaging enough 😊 Thank you for this recipe, you make something that always seemed scary seem doable!
