Equipment
Ingredients
Stock Base
- 450 g tempeh, crumbled
- 1425 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 144 kcal
- Protein
- 15 g
- Carbohydrates
- 6 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 16 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 309 mg
- Calcium
- 90 mg
- Iron
- 2.0 mg
- Magnesium
- 63 mg
- Phosphorus
- 200 mg
- Zinc
- 0.9 mg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.27 mg
- Niacin
- 2.0 mg
- Folate
- 18 mcg
- Water
- 282 g
Sources: USDA FoodData Central
Method
Crumble the tempeh into small pieces and place them into a large pot with the water.
Bring the mixture to a boil (100°C/212°F) over high heat, then reduce the heat to low and simmer for 10 minutes.
Pour the liquid through a fine-mesh sieve into a clean container to separate the stock from the solids.
Chef's Notes
- For a richer, more complex flavor, consider adding aromatic vegetables like sliced onion, garlic, or ginger to the pot during simmering. Remove them before straining.
- Ensure your tempeh is fresh for the best flavor. Older tempeh can sometimes develop a more bitter taste.
- Don't discard the tempeh solids! They are packed with protein and can be pan-fried, baked, or added to other dishes.
- Allow the stock to cool completely before storing it in an airtight container in the refrigerator. It should last for 3-4 days.
Storage
Refrigerator: 5 days — Store in a sealed glass jar or airtight container.
Freezer: 3 months — Freeze in ice cube trays or freezer-safe bags for easy portioning.
Reheating: Heat in a saucepan over medium heat until reaching a simmer.
Troubleshooting
Stock is flavorless or weak
Cause: Tempeh pieces were too large or simmer time was too short
Fix: Simmer for an additional 5-10 minutes or reduce the liquid by boiling slightly longer.
Prevention: Ensure tempeh is crumbled into very small bits to increase surface area contact with water.
Cultural Context
Tempeh, a fermented soybean cake, is a staple in Indonesian cuisine, particularly in East Java. While typically consumed as a main ingredient, its use as a base for broths highlights its versatility and the Indonesian culinary principle of maximizing flavor and nutrition from every component.
