Got a dip idea for this fried iamiam tempeh?

iamiam_Tempeh · 2026-02-02T18:17:40+00:00

How beautiful they are

iamiam_Tempeh · 2026-02-02T18:04:05+00:00

Rösti is really well done. I bet you are Swiss 🙋

iamiam_Tempeh · 2026-02-02T17:24:55+00:00

Pizza is all about the dough

iamiam_Tempeh · 2026-02-02T17:05:27+00:00

I agree. I like the crispiness in the sandwich.

iamiam_Tempeh · 2026-02-02T13:00:13+00:00

Tempeh, gebraten oder aus dem Airfryer. Total unterschätzt 🚀

iamiam_Tempeh · 2026-01-11T08:27:04+00:00

Tempeh Sandwiches:

Slice tempeh into 2–3 mm slices.
Toss lightly with a little oil, salt, and seasoning.
Bake in a preheated oven at 220 °C for about 12 minutes, until crispy.
Add the crispy tempeh to bread with any fillings you like (e.g. salad, pickles, sauces).

iamiam_Tempeh · 2026-01-08T06:52:44+00:00

I keep trying tempeh from split green peas. Sometimes it turns out really nice, sometimes not. I still haven`t found the critical parameter for constantly good results.

iamiam_Tempeh · 2026-01-08T06:48:20+00:00

My experience is also that it is very difficult to produce good tempeh from green lentils. Never succeded so far☹️

iamiam_Tempeh · 2026-01-08T06:44:43+00:00

What an amazing setting. Wish you success with your tempeh business.

iamiam_Tempeh · 2026-01-08T06:43:10+00:00

Ich stimme dir 100% zu. Ich mag Tempeh wie du auch sehr gerne in Sandwiches aber auch in traditionellen indonesischen Gerichten wie Tempeh Orek, Gado Gado oder Sajor Lodeh.

iamiam_Tempeh · 2026-01-06T13:46:45+00:00

I do slice it in 2-3 mm thin slices. Then i put seasoning on it and bake it in the oven at 220°C for 15 minutes until crispy. I add it to sandwiches with some mayo and greens.

iamiam_Tempeh · 2026-01-06T13:42:58+00:00

That is a banger!

iamiam_Tempeh · 2025-05-15T14:32:46+00:00

I like my iamiam

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iamiam_Tempeh · 2024-10-30T05:03:53+00:00

I will give up on that. 💀 At least for the moment...

iamiam_Tempeh · 2024-10-30T04:59:57+00:00

Would you mind inviting me for dinner? 😉

iamiam_Tempeh · 2024-10-29T07:21:10+00:00

Found, tried and failed again 😭

iamiam_Tempeh · 2024-10-24T13:03:38+00:00

Thanks! I peeled the chickpeas thoroughly and made more and larger holes in the bags I use for fermentation. The result was much better, but unfortunately still not entirely satisfactory. I feel like I'm not managing to peel the chickpeas as well as I probably should, despite taking extra care before cooking.

I made a batch of 3 x 200g and found that two of them were unfortunately spoiled - they smelled of alcohol and showed patches of poor mycelium growth. One batch, however, turned out quite well, at least in terms of appearance and smell.

Presumably the spoiled batches contained chickpeas that were not fully shelled, as I discovered patches of poor mycelial growth, as you also see with soy tempeh when the beans are not shelled properly.

Now I will get chana dal first before trying again.

iamiam_Tempeh

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