What is Tempeh?
Tempeh is a delicious traditional plant-based protein that has been leveled up by fermentation. Traditionally it is made with soybeans but can be made with any legume or grain. For those familiar with koji it is similar in that it is also a fungi-based fermentation–just a different team. People across the planet are using their local ingredients and with this humble mold creating delicious sustainable food. But let’s back up a bit.

Tempeh made with black beans
(Photo by Kirsten K. Shockey)

Fresh tempeh rhizopus
(Photo by Kirsten K. Shockey)

Some people compare tempeh to tofu in that it is a soybean product that in many ways is a blank slate to any flavor the cook wants to add. However, while tempeh’s flavor profile can be designed by the cook, on its own, it has a toothsome texture and umami, that it brings to the dish. In this way, the flavors are amplified.
In the recipe below you can experience the umami squared as koji and tempeh work the magic. Tempeh and koji can be made at home. Still, if you are daunted by the idea you will find that tempeh has become readily available in recent years with the increased interest in plant-based foods. You will find the most selection at natural food stores. Koji can also be sourced premade. It is easily purchased at most Asian markets that carry Japanese foods. Look in the refrigerator or frozen food section. Here is an article that lists sources for finding koji online.
*The traditional spelling is tempe with angelized spelling adding the ‘h’ for pronunciation.
Plant-based Koji Tempeh Burger

Ingredients
- 7 grams (1 tablespoon) flax seed, finely ground
- 9 grams (1 tablespoon) black sesame seeds, finely ground
- 50 grams (1/2 cup) pecans, rough chopped
- 1/2 small onion (about 70 grams), chopped and lightly sauteed
- 3 garlic cloves, minced and sauteed
Prepare the above ingredients as directed and set aside.
- 227 grams (8-ounce block) tempeh, broken into pieces
- 60 grams (1/2 cup plus 1 tablespoon) koji flour
- 60 grams (1 cup) breadcrumbs
- 20 grams (1 tablespoon) shio koji
- 5 grams (1 teaspoon) vinegar
- 11 grams (2 teaspoons) tomato paste
- 125 ml (1/2 cup) oat milk or koji oat milk
- Oil for frying
Directions
1. Prepare the first five ingredients as indicated and place them in food processor with the rest of the ingredients, except for the pecans. Process until paste-like, but not completely smooth. Mix the pecans in by hand.
2. Chill the mixture in a covered container for at least 3 hours or overnight.
3. Form patties and fry them in your favorite high-heat oil. You will fry at medium heat until crispy on both sides.
4. Enjoy!

For Further Reading:
How Fermentation Works to Preserve Food and Punch Up Flavors