Equipment
Large pot
Fine-mesh sieve
or Cheesecloth or a clean kitchen towel
Ingredients
6 servings
Stock Base
- 450 g tempeh, crumbled
- 1425 ml water
Nutrition (per serving)
144
Calories
15g
Protein
6g
Carbs
8g
Fat
0g
Fiber
0g
Sugar
16mg
Sodium
Method
01
Crumble the tempeh into small pieces and place them into a large pot with the water.
02
Bring the mixture to a boil (100°C/212°F) over high heat, then reduce the heat to low and simmer for 10 minutes.
10mLook for: Liquid should be slightly darkened and aromatic.
03
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.
