1. Soak soybeans in water with vinegar for 24 hours.
2. Peel thin skin from each beans.
3. Boil beans for about 60 minutes until cooked but not very soft.
4. Drain and let it cool to 40 degree C.
5. Mix 1g of tempe starter with 9g of rice flour and mix it with beans.
6. Make small holes (1 hole in every 3cm) in a large size ziplock bag and put the beans in it. Shape it a tight rectangle.

7. Keep it around 32 degree C until mycelium grows and make the beans a block.

8. Slice it and eat, or keep it in fridge upto 2 days, or freeze it for longer storage.

Teriyaki tempeh.