Since I am in Indonesia, the homeland of TEMPEH, I couldn’t resist and I decided to show you how to make TEMPEH starting directly from soybeans.
But before making homemade tempeh, let’s see what it is.
WHAT IS TEMPEH ?
Tempeh is a fermented soy-based food originating from Indonesia. It is produced through a fermentation process of whole soybeans, which are cooked, mixed with a fermentation agent such as the fungus Rhizopus oligosporus, and then allowed to ferment for a couple of days.
During the fermentation process, the soybeans bind together to form a compact block with a texture similar to that of cheese. Tempeh has a slightly earthy, nutty flavor and a distinctive aroma resulting from the fermentation. It is a rich source of protein, fiber, vitamins, and minerals and is appreciated for its versatility in cooking, as it can be used in many dishes as a meat substitute or as a main ingredient.
For our homemade tempeh, we will need a few ingredients, but the essential ones are the white fungal mycelia.
INGREDIENTS
TEMPEH 1 slice or 1 STARTER
Soybeans 200 g
White Vinegar 1 tablespoon
N.B. You can replace soybeans with other legumes like chickpeas, beans, or fava beans. That’s the beauty of homemade tempeh 😉 you can make it as you prefer.
INSTRUCTIONS
The soybeans we use for our homemade tempeh are dried soybeans that need to be rehydrated for at least 15 hours. So, I recommend placing them in a large bowl because they will expand during the process, and covering them with water the night before starting the fermentation of your beans.
After 15 – 20 hours, drain the water and rub the soybeans between your hands to remove the skin that wraps the beans.
Once cleaned, we need to boil the soybeans for about 45 minutes. Remember, they should be cooked but not overcooked, otherwise, instead of homemade tempeh, you might end up with hummus.
After cooking, drain the soybeans, cover them, and wait for them to reach room temperature.
When they reach room temperature, transfer them to a bowl, add vinegar, and mix well.
Now you have two options: either add a starter containing white mycelium, or as I did, extract your fungi from a piece of tempeh you bought (for details, I recommend watching the video at the bottom of the article).
After adding the fungi, mix well again, then put the mixture into 2 food-grade plastic bags, shape it into typical tempeh block, and make holes in the bags to allow the fungi to breathe.
Place them in a dark place at a constant temperature of about 31°C – 88°F.
After 36 – 48 hours, your homemade tempeh is ready. Now, all you have to do is enjoy it with your favorite recipe. I recommend slicing it and frying it 🤪.
If you have any doubts, don’t hesitate to write me on YouTube or Instagram.
