This page is for you, our valued customers, to share your results, experiences, ideas and problems.
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.
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.
Is there an alternative to soybeans for making tempeh?
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.
Banana leaves are the traditional wrapping used for tempeh fermentation and give a great result if you can source them.
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.
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.