Step 1

For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.

Step 2

Boil soybeans for about 2 hours at a low rolling boil, extracting the foam and loose hulls that float on top. Turn off heat and let cool in water. Dehull and drain.

Step 3

Boil soybeans again for another 30 minutes, then drain all water.

Step 4

Place soybeans on a sheet pan to cool.

Step 5

Sprinkle tempeh starter on the soybean batch and mix.

Step 6

Place 2 to 3 cups dried soybeans in a sandwich bag, then seal and poke holes in both sides for ventilation and to encourage mycelium growth. Repeat with remaining dried soybeans.

Step 7

Ferment in an 85- to 90-degree environment until soybeans are covered in a white mat of mycelium, about 2 days. Store in fridge for immediate use or freeze.

Step 8

For the tempeh fritters: Cut 1 tempeh cake into slices.

Step 9

Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.

Step 10

Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.

Step 11

Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.

Step 12

Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.