How to make mixed tempeh
Tempeh is traditionally made with soybeans only. As tempeh was introduced in Western country tempeh makers started to experiment with the fermentation of other grains, beans and cereals. You can make endless combinations which results in unique flavors. Some claim that combining soybeans and cereals enhances the nutritional value because of protein complementarity, but since most people eat tempeh with rice or bread this argument is not valid.
Sunflower seed and soybean tempeh
This is our favourite mixed soy tempeh. Sunflower seeds are not only healthy, they are very tasteful too.
To make this tempeh follow step 1, 2 and 3 for making soy tempeh
but substitute 100 to 200 g of the soy beans with sunflower seeds.The sunflower seeds need not to be soaked. Add them to the soybeans at the beginning of the cooking process (step 3). Proceed as for soy tempeh (step 4 and 5).
Sesame seed and soybean tempeh
Follow steps 1, 2 and 3 for making soy tempeh
Roast 50 g of sesame seeds in a heavy dry skillet until seeds are golden brown and just start to pop. The roasted seeds need not to be cooked but can be mixed into the cooled beans. Proceed as for soy tempeh (step 4 and 5).
Rice and soybean tempeh
In stores you can often find tempeh made with a combination of soybeans and rice. But personally I do not like the taste that much: it has a strong alcoholic aroma and absorbs a lot of oil when frying. If you want to try it, follow steps 1, 2 and 3 for making soy tempeh
but substitute 100 to 200 g of the soybeans with brown rice. Soak the brown rice overnight in 4x its volume water.
Drain the rice and cook 30 min together with the beans. Every rice is different. The 30 min applies to rice which normally cooks in 60 min. If the rice normally cooks in only 40 min you have to cook the rice only during half that time (20 min). This means you have to cook the soybeans first for 10 min, then add the rice and cook further for 20 min. The total cooking time for the soybeans should always be 30 min.