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“We have a waiting list,” of customers, added Fuchs.
Ze’ev Fuchs and Shelley Griffel working on making tempeh, their new home-based business since the start of the pandemic (Courtesy Tempeh.il)
They were familiar with the soybean cakes from the decade Fuchs had spent in the Far East. Then tempeh was reintroduced to them by their daughter who returned from a post-army trip just weeks prior to the coronavirus outbreak.
The couple first prepared tempeh by hand in their Emek Hefer kitchen, a lengthy process that includes soaking and hulling the bean by hand, and then cooking, drying and mixing the few ingredients before incubating the tempeh for up to 48 hours.