Homemade Mock-Tempeh for Indonesian Dishes

Homemade Mock-Tempeh for Indonesian Dishes

Use natto to make an easy Indonesian tempeh (fermented soy)-like dish. You can make it without tempeh bacteria.

Ingredients: 1 large bar

200 g
(A). Tofu
100 g
(A). Katakuriko
3 tablespoons
Vegetable oil
as needed


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. As it easily scorches, cook over very low heat.
5. Use a lid or a plate to flip the tempeh and cook the other side.
6. 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.
7. Chill in the refrigerator for more than 2 hours to settle, and it is done.
8. 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.