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Boil soybeans for 1 hour until tender, then drain and let cool.
Sprinkle tempeh starter on the cooked soybeans and mix well.
Transfer the mixture to a fermentation container and let it ferment for 48 hours at room temperature.
After 48 hours, remove the fermented tempeh from the container.
In a food processor, pulse the tempeh until it becomes a coarse paste.
In a bowl, combine the tempeh paste with French-cut scallions, ripe pineapple cubes, and grated carrot.
Mix well to combine all the ingredients.
Form the mixture into small fritters using your hands.
Heat oil in a pan and fry the fritters until golden brown on both sides.
Serve the tempeh fritters hot and enjoy!