I am from Java, Indonesia, here okara tempeh is called 'gembus', which commonly made as byproduct of tofu. But people tends to see it inferior to soybean tempeh because its seems that its nutritional values have been taken away into tofu. Some people like it though because it has better texture than soybean tempeh. One notable dish from gembus is 'sate kere' which translates to the poorman's satay, as they use gembus instead of meat in satay.
Excellent! I have been making tempeh and also soy milk for years and never used the Okara for tempeh. I am using your method right now with fresh Okara. Thank you.
hey great video! i've made tempeh before but just started thinking about making tofu too. amazing to know i can use the okara "left overs" from the soy milk as tempeh base!
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
沒有廢話，有系統的說明，讚啦！
I am from Java, Indonesia, here okara tempeh is called 'gembus', which commonly made as byproduct of tofu. But people tends to see it inferior to soybean tempeh because its seems that its nutritional values have been taken away into tofu. Some people like it though because it has better texture than soybean tempeh. One notable dish from gembus is 'sate kere' which translates to the poorman's satay, as they use gembus instead of meat in satay.
So interesting! Seems like the okara is still plenty nutritious too. Hoping this will be a good way to use it.
It should be easier than using beans that need to be hulled, which is time consuming. Is there any other method than the manual one?
Excellent! I have been making tempeh and also soy milk for years and never used the Okara for tempeh. I am using your method right now with fresh Okara. Thank you.
Way to go this video is amazing!
.Very interesting and useful. Well documented and easy to follow. So many thanks. Booklet ready to put it in practice. Excellent !!!!
超級讚！
hey great video! i've made tempeh before but just started thinking about making tofu too. amazing to know i can use the okara "left overs" from the soy milk as tempeh base!
Amazing! Thank you. We make a lot of Tofu and this will help us so much.
Great, then we will not waste anything from now on. Thank you ao much for sharing. 😊
Thanks for the video and the e-book! Very helpful. I can't wait to experiment my first okara.
Awesome!!! Very simple n straight forward explanation...thanks sooo v much pal...
hi thanks wait for the mold to go ? can you explain thanks
Is it contain vitamin K2 just like Natto?
Thanks for your useful demo. Will definitely try.
Thanks for the great video and ebook!
Can you use mycilium capsules? I’m sure I’m spelling it wrong
1:29 I will bake it😊
Great tutorial, thank you.
Tried, mold did not grow. Does okara need to be slightly wet after toasting?
請問一般的酵母菌可以嗎？
Can you microwave the okara instead of cooking it in a pan?
Thank you so much for this!
Do you use vinegar in the okara ?
Thank you so much for the video! I am curious if the okara needs to be cooked before it is innoculated, as you cook the tempeh anyways..
It is explained in the video.
Also, I would like to find nutritional value of the okara tempeh. I am going back on a plant based keto diet and the counts are somewhat important!
😮😮😮
请问纳豆菌可以制作天贝吗？
不同菌種
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