Your stories

This page is for you - the Your stories page is a shared resource for ideas, problem solving and sharing your successes.
​ ​I love seeing what is being created and the novel solutions to tempeh and tofu issues. 
Please email me the questions, pictures, stories and recipes you would like to share and I will happily publish them all.

Thousand Mile Tofu

Thousand Mile Tofu are using calico bags to ferment tempeh. Look for her products at the Albany Farmers Market in WA or see on Facebook here . 
Look at how the rhizopus thrives in fabric, compared to plastic.
​ 
This is Christine's tempeh made from okara.

Tempeh in Glass

Hello Nirala,
Tried the tempeh fermenting in the glass tray......it worked. Here are some pics. 
I didn’t cover the glassware at all except it being in the incubator and being covered by the lid of the esky.

Bunny

No bags!

​Luke from NSW has come up with an alternative to single use perforated bags. It looks fabulous and he assured me it passed the taste test!

Great result Luke!

Can I use tofu to make desserts?
Yes, there are some really quick and healthy recipes for sweet treats.
​Here are a few.
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Tofu Baked Cheesecake
Is there an alternative to soybeans for making tempeh?
Yes, absolutely! 
Most legumes are suitable for tempeh making, some with the added bonus that they are available as splits (pre hulled).
Try combinations of split peas, chick peas, mung dal, lupin, lentils. You can also add small amount of cooked rice or sunflower seeds.
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Fried slices of lupin tempeh

Kerrys' cooking

Kerry O was lucky enough to have banana leaves to experiment with. Turned the result into a delicious dinner of sticky tempeh (the recipe is in the book!)

Luke  T's tempeh  is a winner!

​I just wanted to say thank you and to share my results with the tempeh starter! As my incubation temp was a little cooler it took around 48 hours for the rhizopus to appear but when it did I had great results and an amazing flavour! I'm going to be buying more starter soon! 

Banana leaves

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Banana leaves are the traditional wrapping used for tempeh fermentation and give a great result if you can source them.

What happened?

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Lukes third batch had problems. I asked Raprima for help with this and this was the reply:
​This got too hot in the centre, killed the spores....open the lid for ventilation and cool air once it starts to produce heat...... environment of 25 Celsius is ok for finishing, cold take a bit longer but heat spoils.
Imogens' first

Another first 

I am seriously impressed with Joes first batch of tempeh: soybeans, chickpeas and black beans, ready after 24 hours.
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​Milla asks: What is the problem?
What has happened is that the tempeh has been left too long and the rhizopus has fruited. The grey are the spores (just like a mushroom).
Once the white mycelium begins to appear, the tempeh needs to be cooled. It generates its own heat. You may need to open or take the lid off  remove before the mycelium totally covers the beans or the high temperatures kill the rhizopus.
If you put it in the fridge (not in a stack) it will continue growing till firm.
If it smells fresh and nutty, you can still eat it. If it smells a bit like ammonia, don't.
Do you know what this is?
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It's firm tofu marinated in miso paste then fermented known as tofu misozuke or tofu cheese. It can be flavoured with tea, chilli or herbs, and it is the only non dairy cheese I have tasted that actually taste like cheese. Delicious! Have you tasted it? What did you think?
​Here's the recipe  ​

Tony's tempeh
Another great result! Tempeh loves the summer warmth.
Can I add flavourings to tofu when I make it?
Seaweed, dried herbs, chilli flakes and grated vegetables can be added to firm tofu before coagulation. Chopped walnuts are often used in traditional tofu making for special occasions.
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Favoured tofu for sale in Vietnam