White bean tempeh tempura accompanied by kimchi mayonnaise

  • Level

  • Servings


    The tempeh

  • 175 g white beans
  • 1 g rhizpus oligosporus (tempeh starter)
  • Mineral water
  • fermenter
  • Tempura

  • 40 g almost ice water
  • 30 g chickpea flour
  • 8 g corn starch
  • 0,50 g baking soda
  • 1 ice cube
  • The kimchee

  • 45 g Chinese cabbage
  • 2 g carrot
  • 3 g fresh chives (only the green part)
  • 3 g white turnip
  • 1,50 g salt
  • Pasta

  • Fresh chili to taste
  • Dry chili to taste
  • Garlic
  • Ginger
  • 3 g fresh chives (only the green part)
  • Mayonnaise of kimchee

  • 25 g kimchi
  • 25 g soy milk
  • 50 g sunflower oil
  • lemon juice
  • salt
  • pepper


  • The tempeh
    1. We pass the legumes through a grinder or lightly process them so that they are split in half. Soak the legumes overnight and remove the possible skins. We change the water and wash well.
  • 2. Place in a pot with water and bring to a boil. We skim for several minutes. Let it cook for about 10 minutes (it depends on the type of legume). They should be tough on the outside but you can easily break them with your teeth. We drain well and spread on a tray. .We dry the legumes well without letting them cool (you can use kitchen paper or a fan directed towards them). Once dry, we mix them with the starter and stir well.
    3. Preheat your fermenter to 30ºC with a little humidity (15/18%). We place in a tray covered with film or inside vacuum bags. In both cases, well drilled so that the tempeh breathes and the rhizopus can develop well. Let it ferment for 28 hours at a controlled temperature (it will depend on the type of legume and the acidity point you want). This tempeh lasts a few days in the fridge. I recommend freezing what you are not going to consume in that time. It should always be eaten with a subsequent cooking (grilled stew, fried, stewed, boiled ...)
    You can buy a fermenter or make a homemade one out of a Styrofoam box, hot water bottles, and a thermometer, but it takes more consistency to keep the temperature constant for as long as possible. There are people who ferment in the oven with the pilot on.
  • Tempura
    Mix all the dry ingredients and add water and the ice cube until the desired texture is obtained, stirring little. The idea is to get a lumpy dough.
  • The kimchee
    1. For the base: chop, cut, chop, slice the vegetables to your liking and mix well with the salt. Massage until brine is obtained. strain
  • 2. For the pasta: process all the pasta ingredients together with the brine obtained from the vegetables until obtaining a loose sauce-like texture. Mix both preparations in a bowl and proceed by filling vacuum bags. The first days press the vegetables in the bag against the brine so that they are always submerged. Ferment at room temperature. After three days the kimchee is ready. You can reserve it in the fridge or let it ferment a little longer if you wish.
  • Mayonnaise of kimchee
    We crush the kimchee with the soy milk. We strain. We mount a mayonnaise on this base adding the lemon at the end.
  • Emplating
    Pass the tempeh through the tempura and fry at 165ºC. Drain on absorbent paper and serve with the kimchee mayonnaise.

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