How to Make Tempeh at Home
How to Make Tempeh at Home: A Step-by-Step Guide
Introduction
Tempeh is a delicious and nutritious fermented food that originated in Indonesia. It's made from soybeans (or other legumes) and is bound together by a natural culture of Rhizopus mold. Known for its firm texture and earthy, nutty flavor, tempeh is a powerhouse of plant-based protein and probiotics. The best part? You can make it at home with just a few ingredients and some patience. Let’s take a look at how you can start fermenting your own tempeh in this step-by-step guide.
Section 1: What You’ll Need to Make Tempeh
Ingredients
- Soybeans: Traditional tempeh is made from whole soybeans, but you can experiment with other beans like chickpeas, black beans, or even a mix of grains.
- Tempeh starter: This contains Rhizopus spores, the mold that binds the soybeans together during fermentation.
- White vinegar (optional): Helps to create the ideal acidic environment for mold growth.
Equipment
- A large bowl for soaking the beans
- A pot for boiling the beans
- A colander for draining
- Perforated plastic bags (or banana leaves if you want to go the traditional route)
- A warm place to ferment, such as an oven with the light on or a dedicated fermentation box.
Section 2: Preparing the Soybeans
Step 1: Soaking the Soybeans
The first step is to soak the soybeans in water for 8 to 12 hours or overnight. This softens the beans and makes them easier to work with. Soaking also begins the process of breaking down phytic acid, which can interfere with nutrient absorption.
Step 2: Dehulling and Cooking the Soybeans
After soaking, rub the beans between your hands to remove the hulls. Removing the hulls allows the beans to bind together more effectively during fermentation. Once dehulled, cook the soybeans in boiling water for about 30 minutes until they are tender but still firm. Drain them well to remove excess moisture.
Step 3: Cooling and Drying the Soybeans
Before adding the tempeh starter, allow the cooked soybeans to cool and dry completely. If the beans are too wet, the fermentation process may not work properly. Spread the beans out on a tray and let them air dry for 15-20 minutes.
Section 3: Inoculating the Soybeans with Tempeh Starter
Step 4: Adding the Tempeh Starter
Once the soybeans are completely dry and cool, it’s time to add the tempeh starter. Sprinkle the starter evenly over the beans and mix thoroughly. The Rhizopus mold spores need to be well-distributed to ferment evenly.
Step 5: Packing the Soybeans
Pack the inoculated soybeans into plastic bags with small holes or into banana leaves, pressing them into a compact block about 1 inch thick. The perforations are important because they allow airflow, which is crucial for mold growth.
Section 4: Fermenting the Tempeh
Step 6: Incubating the Tempeh
Place the packed soybeans in a warm place where the temperature stays around 85-90°F. This is ideal for fermentation. An oven with the light on or a dedicated fermentation box works well. The tempeh should ferment for 24 to 48 hours.
Step 7: Monitoring Fermentation
Check the tempeh after 24 hours. You’ll notice white mold beginning to grow, and by 48 hours, the entire block of soybeans should be bound together by a firm layer of white mold. Once the block feels firm, the fermentation process is complete.
Section 5: Cooking and Storing Tempeh
Step 8: Cooking Fresh Tempeh
Fresh tempeh can be cooked in many ways. It can be steamed, grilled, pan-fried, or even baked. Tempeh absorbs marinades well, making it a versatile ingredient in many dishes like stir-fries, sandwiches, and salads.
Step 9: Storing Tempeh
Tempeh can be stored in the refrigerator for up to one week. If you want to keep it longer, freeze it for up to three months. Frozen tempeh can be thawed and used just like fresh tempeh.
Section 6: Troubleshooting Common Issues
Fermentation Didn't Take
If your tempeh doesn’t ferment properly, it could be due to the temperature being too low, excess moisture in the beans, or insufficient ventilation. Make sure the beans are dry, well-aerated, and fermenting at the right temperature.
Tempeh Smells Off
If your tempeh develops a sour or rotten smell, discard it immediately. Black or green mold is also a sign of spoilage and should not be consumed. White mold is normal and healthy for tempeh, but if you
see any unusual colors, it's best to start over.
Customizing Your Tempeh
Don’t feel limited to just soybeans—experiment with other beans or grains like chickpeas, black beans, or lentils for different flavors and textures.
Conclusion
Making tempeh at home is a fun, rewarding process that allows you to enjoy fresh, homemade fermented food packed with protein and probiotics. With just a few simple ingredients and some patience, you can create a nutritious and versatile ingredient for your meals. Start with soybeans, and once you’re comfortable, experiment with other beans or grains. Enjoy your homemade tempeh and the satisfaction of creating it yourself!