Homemade Mock-Tempeh for Indonesian Dishes

Ingredients

• 200 grams Natto
• 100 grams (A). Tofu
• 3 tbsp (A). Katakuriko
• 1 Vegetable oil

Instructions

1. Mash the tofu into paste with a mortal and pestle or a food processor.
2. Mix the natto and tofu together.
3. Add the katakuriko to the tofu mixture from Step 2.
4. Heat the vegetable oil in a tamagoyaki pan (egg fryer), pour in the mixture from Step 4, and flatten it.
5. As it easily scorches, cook over very low heat.
6. Use a lid or a plate to flip the tempeh and cook the other side.
7. Once it is done cooking, take it out of the pan, wrap it with a bamboo sushi mat or aluminum foil and adjust the shape.
8. If you are using a bamboo sushi mat, wrap the mat with plastic wrap.
9. Chill in the refrigerator for more than 2 hours to settle, and it is done.
10. Refer to the recipe for Homemade Tempeh Goleng (Indonesian)for how to use this tempeh.