23
Apr

Tempeh

Making tempeh at home is a fun and rewarding way to create a nutritious, gut-friendly plant-based protein. Tempeh is a traditional Indonesian fermented soybean cake packed with probiotics, fiber, and protein, making it great for digestion and gut health.

Here’s a simple step-by-step guide to make tempeh at home:

🌱 Ingredients:

  • 2 cups dried soybeans
  • 2 tablespoons vinegar (white or apple cider)
  • 1 teaspoon tempeh starter (Rhizopus spores – you can buy this online)

🍳 Equipment Needed:

  • Large pot for boiling
  • Towel or colander
  • Mixing bowl
  • Ziplock bags or banana leaves
  • Incubator or a warm place (around 85°F/29°C)

👩‍🍳 Instructions:

1. Soak the Soybeans

  • Soak 2 cups of soybeans in water for 8 to 12 hours (overnight is ideal).
  • The beans will swell, so use plenty of water.

2. Remove the Skins & Split Beans

  • After soaking, rub the beans to remove the hulls.
  • Skins will float – you can pour them off and rinse multiple times.
  • This step helps ensure better fermentation.

3. Cook the Beans

  • Boil the de-hulled soybeans for 30 minutes until tender but not mushy.
  • Drain well.

4. Dry the Beans Thoroughly

  • Spread the beans on a clean towel or let them sit in a colander to cool and dry completely. Excess moisture can cause mold.

5. Add Vinegar & Tempeh Starter

  • Add 2 tablespoons of vinegar to acidify the beans.
  • Once cooled to room temperature, mix in 1 teaspoon of tempeh starter evenly.

6. Pack the Beans

  • Place the mixture in plastic ziplock bags, about 1/2 inch thick. Poke small holes every 1 inch to allow air in (fermentation needs oxygen).
  • You can also use banana leaves for a traditional method.

7. Incubate

  • Keep the packed beans at 85°F (29°C) for about 24 to 48 hours.
  • You’ll know it’s ready when the beans are held together by a white, fuzzy mold and have a firm texture.

🧊 Storing:

  • Once fermented, refrigerate or freeze your tempeh.
  • It lasts about 1 week in the fridge or several months frozen.

🍽️ Bonus Tip:

Lightly steam or pan-fry tempeh before using in dishes to enhance flavor and texture. It pairs well with soy sauce, garlic, ginger, and veggies!