My Version of Fried Tofu

You can purchase firm tofu in blocks. I find it so much easier to slice the block so that it is about ½ inch thick and frying the whole tofu block in a generous amount of oil (no need for deep-frying really) until both sides are crisp and golden brown . Then I slice the block into bite-size pieces (the inside remains soft and white). This method is so much more convenient than frying each small piece individually.

For the sauce: mix vinegar, honey, soy sauce, chopped basil leaves, chopped onions, and chopped garlic (sorry, I can’t give exact measurements and quantities because I do it all by taste). Season with salt and pepper. Just pour the sauce over the tofu pieces.

What is tempeh?

Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.

Make your own tempeh!

It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rhizopus oryzae.

Tempeh is healthy!

Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

Source: What is tempeh?