Delicious and Nutritious Homemade Tempeh Recipe

Ingredients

  • 1 cup of Soybeans
  • 1 teaspoon of Vinegar
  • 2 tablespoons of Tempeh Starter
  • 4 cups of Water
  • 1 Ziplock bag or Tempeh container

Steps and instructions

  1. Soak the soybeans in 4 cups of water for 12 hours.
  2. After soaking, drain the water and dehull the soybeans.
  3. Cook the dehulled soybeans in boiling water for 30 minutes.
  4. Drain the cooked soybeans and pat them dry.
  5. Add vinegar to the soybeans and mix well.
  6. Sprinkle the tempeh starter on the soybeans and mix until evenly distributed.
  7. Transfer the soybean mixture to a Ziplock bag or tempeh container and spread it evenly.
  8. Poke small holes in the bag or container to allow air circulation.
  9. Place the bag or container in a warm place, ideally at a temperature of around 30 degrees Celsius (86 degrees Fahrenheit).
  10. Allow the tempeh to ferment for 24-36 hours, until a white mold begins to form on the soybeans.
  11. Your tempeh is now ready to cook or store in the fridge.

Tools for making

  • Soybeans - The main ingredient for making tempeh.
  • Vinegar - Used to acidify the soybeans and create the ideal environment for fermentation.
  • Tempeh Starter - A culture containing beneficial mold spores that initiate fermentation.
  • Water - Used for soaking the soybeans and cooking them.
  • Ziplock bag or Tempeh container - Used to hold the soybean mixture during fermentation.

Recipe variations

  • Use different types of beans, such as black beans or chickpeas, instead of soybeans.
  • Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar.
  • Add spices or herbs to the soybean mixture, such as garlic powder, paprika, or oregano, for added flavor.
  • Replace a portion of the soybeans with other grains, such as brown rice or quinoa, for a different texture.
  • Try steaming the soybeans instead of boiling them for a slightly different taste.
  • Add cooked vegetables or chopped nuts to the tempeh mixture for added texture and flavor.
  • For a gluten-free option, use gluten-free tempeh starter or substitute tamari for soy sauce if marinating the tempeh.
  • Experiment with different fermentation times to achieve different levels of firmness and flavor.
  • Marinate the tempeh in a sauce or marinade of your choice before cooking it to infuse it with additional flavors.
  • Slice the tempeh and pan-fry it to make crispy tempeh "bacon" or use it as a meat substitute in sandwiches or stir-fries.

Recipe overview

Tempeh is a traditional Indonesian food made from fermented soybeans. It's a versatile and nutritious ingredient that can be used in numerous dishes. With a firm texture and nutty flavor, tempeh is a fantastic meat substitute for vegan and vegetarian meals. This recipe will guide you step-by-step on how to create homemade tempeh. It requires only a handful of ingredients: soybeans, vinegar, and a tempeh starter, which contains the fungus Rhizopus Oligosporus necessary for the fermentation process. The process takes a couple of days, but the result is well worth it. Once prepared, the tempeh can be cooked immediately or stored in the fridge for future use. Enjoy the process of making this unique, nutritious food in your own kitchen.

Common questions

  1. How long does it take to soak the soybeans? Soak the soybeans in 4 cups of water for 12 hours.
  2. How long should I cook the soybeans? Cook the dehulled soybeans in boiling water for 30 minutes.
  3. What temperature should the fermentation process be? Ideally, the fermentation process should take place at a temperature of around 30 degrees Celsius (86 degrees Fahrenheit).
  4. How long does it take for the tempeh to ferment? Allow the tempeh to ferment for 24-36 hours, until a white mold begins to form on the soybeans.

Serving dishes and utensils

  • Cutting board - Used for prepping ingredients and cutting the tempeh into desired shapes.
  • Knife - Essential for chopping ingredients and slicing the tempeh.
  • Measuring cups and spoons - Required for accurate measurement of ingredients.
  • Saucepan - Used for boiling the soybeans.
  • Strainer - Needed to drain the cooked soybeans and remove excess water.
  • Mixing bowl - Used for mixing the soybeans with vinegar and tempeh starter.
  • Ziplock bag or Tempeh container - Container to hold the soybean mixture during fermentation.
  • Fork or toothpick - Used to poke holes in the bag or container for air circulation.
  • Warm place - A warm spot, such as an oven with the light on or on top of a warm appliance, for optimal fermentation.

Origin stories

Tempeh, a traditional Indonesian food, was born out of ingenuity and resourcefulness. It's believed to have been accidentally discovered thousands of years ago in Java, Indonesia, when tofu production waste - the soybean fragments left behind after pressing out the rich tofu curd - was discarded and naturally fermented. This fermentation process was then harnessed and refined over centuries, resulting in the tempeh we have today. A humble food, tempeh is now cherished worldwide for its texture, versatility and remarkable nutritional profile. In a world seeking sustainable and plant-based proteins, tempeh stands as a testament to Indonesian culinary innovation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.