How to make mixed tempeh
Tempeh is traditionally made from soybeans only. As tempeh was introduced to the Western world, tempeh makers began experimenting with fermenting other grains, beans, and cereals. They can make endless combinations that result in unique flavors. Some claim that combining soybeans and grains increases the nutritional value because of the protein complementarity, but since most people eat tempeh with rice or bread, this argument is not valid.Sunflower Seed and Soy Tempeh


To make this tempeh, follow steps 1, 2 and 3 for making soy tempeh, but substitute 100 to 200 grams of the soybeans for sunflower seeds.The sunflower seeds do not need to be soaked. Add them to the soybeans at the beginning of the cooking process (step 3). Proceed as for soy tempeh (steps 4 and 5).
Sesame and soybean tempeh
Follow steps 1, 2 and 3 to make soy tempeh. Toast 50 grams of sesame seeds in a heavy, dry skillet until the seeds are golden brown and just beginning to pop. The toasted seeds do not need to be cooked, but can be mixed into the cooled beans. Repeat steps 4 and 5 for soy tempeh.Rice and soy tempeh
