Mash the tofu into paste with a mortal and pestle or a food processor.
Mix the natto and tofu together.
Add the katakuriko to the tofu mixture from Step 2.
Heat the vegetable oil in a tamagoyaki pan (egg fryer), pour in the mixture from Step 4, and flatten it. As it easily scorches, cook over very low heat.
Use a lid or a plate to flip the tempeh and cook the other side.
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. If you are using a bamboo sushi mat, wrap the mat with plastic wrap.
Chill in the refrigerator for more than 2 hours to settle, and it is done.
Refer to the recipe for Homemade Tempeh Goleng (Indonesian) Recipe ID: 2402509 for how to use this tempeh.
Story Behind this Recipe
Tempeh is my favorite Indonesian fermented soy ingredient. Traditional tempeh is made by adding the tempeh bacteria to cooked tender soy beans and allowing it to ferment for 1-2 days. Unlike the natto, tempeh has no taste or smell and it is easier to handle. It is an essential ingredient in Indonesian cuisine. Here's my effort at reproducing it.
-If you have no time, slice the tempeh as it is, pour in a sauce, or soy sauce to eat it, or serve it as a side dish. -These are hard to flip it over. Use a lid or plate to make it easier to flip. -They burn very easily, so cook over very low heat.