How to Make Tempeh: A Beginner’s Guide

Are you interested in making your own plant-based protein from scratch? Look no further than tempeh! This Indonesian staple is a popular meat substitute among vegans and vegetarians due to its high protein and nutrient content. Making tempeh at home is surprisingly easy and affordable, and once you try it, you’ll never go back to store-bought again.

To make tempeh, all you need are a few simple ingredients: soybeans, vinegar, and a mold culture. The process involves soaking and cooking the soybeans, mixing in the vinegar and mold culture, and letting it ferment for 24-48 hours. The end result is a firm, nutty, and slightly tangy block of tempeh that can be used in a variety of dishes, from stir-fries to sandwiches. Ready to give it a try? Follow these easy steps to make your own tempeh at home.

How to Make Tempeh: A Step-by-Step Guide

If you’re a vegan or vegetarian, you might be familiar with tempeh. It’s a versatile and flavorful meat substitute made from fermented soybeans and has been a dietary staple in Indonesia for centuries. In recent years, it has gained popularity in the West and has become a go-to ingredient for many plant-based dieters.

Making tempeh at home may seem daunting, but it’s not as complicated as you might think. With a few ingredients and some patience, you can create your own tempeh that’s fresh and free of preservatives. In this article, we’ll guide you through the process step-by-step, from choosing the right soybeans to incubating your tempeh.

1. Choosing the Right Soybeans
The first step in making tempeh is choosing the right soybeans. Look for high-quality, organic soybeans that are free of any additives or preservatives. You can find these at your local health food store or order them online.

2. Soaking the Soybeans
Once you have your soybeans, it’s time to soak them. Soaking helps to soften the beans and prepare them for the fermentation process. Rinse your soybeans under running water, then soak them in water for at least 8 hours or overnight.

3. Dehulling the Soybeans
After soaking, you need to dehull the soybeans. The hulls are the outer layer of the soybean and can interfere with the fermentation process. Dehulling can be done by rubbing the soaked soybeans between your hands or using a device specifically designed for this purpose.

4. Boiling the Soybeans
Next, you need to boil the soybeans to sterilize them and kill off any unwanted bacteria. Put the dehulled soybeans in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for 20-30 minutes.

5. Cooling the Soybeans
After boiling, you need to cool the soybeans down to room temperature. Drain them and rinse them thoroughly with cool water.

6. Adding the Tempeh Starter
The next step is to add the tempeh starter to the soybeans. The starter is a cultured mix of Rhizopus mold spores that kickstart fermentation. You can order tempeh starter online or find it at specialty health food stores. Sprinkle the starter over the cooled soybeans, then mix well.

7. Incubating the Tempeh
After adding the tempeh starter, it’s time to incubate your tempeh. You can use a variety of containers for this, such as plastic bags, glass jars or metal containers. The important thing is to make sure the container is clean and has small, evenly spaced holes for air circulation. Put the soybeans in the container, press them down firmly and cover them with a lid or cheesecloth.

8. Storing the Tempeh
Place the container in a warm, dark place with a temperature between 85-90°F. You can use an oven with the light on, a dehydrator or a warm spot in your kitchen. Let the tempeh ferment for 24-48 hours, or until it’s firm and has a nutty aroma.

9. Harvesting the Tempeh
After fermenting, it’s time to harvest your tempeh. Remove it from the container and discard any dark spots or off-odors. You can then slice or chop it up and use it in your favorite recipes. If you’re not going to use it right away, store it in the refrigerator for up to two weeks or freeze it for up to three months.

10. Experimenting with Flavors
Now that you’ve made your first batch of tempeh, it’s time to get creative. You can experiment with different flavors by adding spices, herbs or liquids to the soybeans before incubating. Some popular additions include garlic, ginger, tamari or apple cider vinegar. With a little imagination, you can create your own unique tempeh recipes.

In conclusion, making tempeh at home requires some time and effort, but the results are well worth it. Once you’ve mastered the basic process, you can experiment with different flavors and textures. By making your own tempeh, you’ll have a delicious and healthy protein source that’s free of additives and preservatives. Happy fermenting!

Choosing the Right Beans

The first step in making tempeh is choosing the right beans. The most commonly used beans are soybeans, but you can also use other legumes such as chickpeas, lentils, or black beans. When choosing soybeans, opt for organic and non-GMO varieties.

Before using the beans, it’s important to sort through them and remove any debris or damaged beans. Rinse the beans thoroughly and soak them in water for at least 10-12 hours. Soaking helps to soften the beans, making them easier to work with and increasing the nutrition value of the tempeh.

Cooking the Beans

After soaking, drain the water and rinse the beans again. Place them in a pot and add enough water to cover the beans by 2-3 inches. Bring the water to a boil and let the beans cook for about an hour or until they are fully cooked and soft to the touch.

Once the beans are cooked, drain the water and let the beans cool down to room temperature. It’s important to ensure that the beans are completely dry before proceeding to the next step as any remaining moisture can interfere with the fermentation process and produce undesirable results.

Preparing the Tempeh Culture

The next step is preparing the tempeh culture. Traditionally, tempeh is made using a tempeh starter which is a mixture of live fungal spores that helps to ferment the beans. You can purchase tempeh starter online or at specialty health food stores.

Another alternative is to use store-bought tempeh as a starter. Simply crumble the store-bought tempeh and mix it with a little bit of water to create a paste-like consistency.

Mixing the Beans and Culture

Next, it’s time to mix the beans and culture. Take the cooled beans and mix them together with the tempeh starter or store-bought tempeh paste until all the beans are coated.

It’s important to mix the beans thoroughly to ensure that the tempeh starter is evenly distributed throughout the mixture. Once the beans are coated, transfer them to a container and mold them into the desired shape. You can use a rectangular or circular mold, or simply use a plastic bag with holes punched in it.

Fermenting the Tempeh

After molding the tempeh, it’s time to ferment it. Place the container in a warm and dark place with a temperature of between 80-90°F. The fermentation process takes anywhere from 24-48 hours depending on the temperature and humidity level.

During fermentation, the beans will start to bind together and the mold will grow on the surface. This is an indication that the tempeh is fermenting properly. Be sure to check on the tempeh periodically to ensure that it’s fermenting properly and to remove any excess moisture that might have accumulated.

Storing and Using Tempeh

Once the fermentation process is complete, remove the tempeh from the mold and discard any excess mold spots. Tempeh can be stored in the fridge for up to two weeks or in the freezer for up to six months.

To use tempeh, simply slice it into desired shapes and use it in your favorite recipes. Tempeh can be cooked in a variety of ways such as baked, fried, sautéed, or grilled. It’s a great source of plant-based protein and adds a nutty and earthy flavor to your dishes.

Troubleshooting Tips

If your tempeh turns out too dry or crumbly, it could be due to insufficient moisture during the fermentation process. Be sure to check the humidity level and add a little bit of water if necessary to ensure proper fermentation.

If your tempeh turns out slimy or black, it could be due to excess moisture or contamination. Be sure to properly dry the beans before mixing them with the tempeh starter and ensure that all equipment is clean and disinfected.

Conclusion

Making tempeh is a simple process that requires just a few ingredients and some patience. With its nutty flavor and versatility, tempeh makes a great addition to any plant-based diet. Try making your own tempeh at home and experiment with different beans and flavors to create your own unique version of this Indonesian staple.

How to Make Tempeh: The Fermentation Process

Now that you have your soybeans cleaned, cooked and dehulled, it’s time to start the fermentation process.

1. The Inoculation Process

The fermentation process starts with the inoculation of the cooked soybeans with Rhizopus mold spores. To do this, you will need tempeh starter, which is essentially a mold starter culture. You can buy tempeh starter online or from a local Asian grocery store.

Once you have the tempeh starter, take a small amount and mix it with the cooked soybeans while they’re still warm. Make sure that the spores are evenly distributed among the beans. You can use your hands to mix the starter with the beans, but make sure to wash your hands thoroughly first.

2. The Incubation Process

After the inoculation process, the next step is to incubate the soybeans. This is where the magic of fermentation happens. The Rhizopus mold spores will grow and cover the soybeans, binding them together to form a solid cake.

To incubate the soybeans, you will need to place them in a warm, dark place. Ideally, you want to keep the temperature between 85 and 90 degrees Fahrenheit. You can use a dedicated tempeh incubator, but if you don’t have one, you can use a cooler with a heating pad or a warm oven. Make sure to check the temperature regularly to ensure that it stays within the ideal range.

3. The Fermentation Process

Once the soybeans are in the incubator, you will need to let them ferment for 24 to 48 hours. During this time, the Rhizopus mold spores will grow and cover the soybeans, producing heat and releasing carbon dioxide.

You will notice that the soybeans will start to form a white, fuzzy mold on the surface. This is perfectly normal and a sign that fermentation is happening. The mold is safe to eat and actually an important part of the tempeh-making process.

4. The Tempeh Harvest

After the fermentation process is over, it’s time to harvest the tempeh. The soybeans will have formed a solid cake, held together by the Rhizopus mold. Take the tempeh out of the incubator and gently remove any loose mold from the surface with a clean, dry cloth.

You can then cut the tempeh into whatever shape or size you prefer. Some people like to slice it into thin strips, while others cut it into cubes or triangles.

5. Storing and Using Tempeh

Tempeh can be stored in the refrigerator for up to two weeks, or frozen for up to six months. To cook with tempeh, first slice it into your desired shape and size, then fry or steam it before adding it to your dish. Tempeh is a versatile ingredient and can be used in a variety of recipes, from stir-fries to salads to sandwiches.

With these easy-to-follow steps, you can make your own tempeh at home with just a few simple ingredients and equipment. Fermenting your own tempeh may take a bit of time and patience, but the end result is a delicious and nutritious ingredient that you can use in a variety of recipes. So why not give it a try and discover the joys of homemade tempeh?

Thanks for Reading

Now you know how to make tempeh! It might seem intimidating at first, but with a little bit of patience and some practice, you’ll be cooking up delicious tempeh dishes in no time. Remember to visit us again later for more cooking tips and recipes. Cooking is all about experimentation, so don’t be afraid to try new things and make changes to suit your own taste. Happy cooking!