I read somewhere that soy beans are difficult for humans to digest in their raw form, or even heated, but they are much easier to digest if they are fermented first.
That would make sense considering how many recipes there are for fermenting soy!
Tempeh is one form of fermented soy and I like to cook it as a stir-fry. Its been way too long since I've cooked a stir fry, so this one came out mediocre:
It had too much lemon juice, not enough honey, and I didn't have any corn starch, so the sauce didn't thicken up at all.
