Tempeh, a traditional Indonesian food, is made from fermented soybeans and has become increasingly popular worldwide for its nutty flavor, versatility, and impressive nutritional profile. Unlike tofu, which is made from soy milk, tempeh retains the whole soybean, resulting in a chewier texture and higher fiber content.
If you’re looking for a delicious and healthy way to add more plant-based protein to your diet, making your own tempeh at home is a rewarding experience. It’s easier than you might think, and the result is a fresh, flavorful tempeh that puts store-bought versions to shame. Let’s dive into the process!
Gathering Your Ingredients and Tools
Ingredients:
- Soybeans: 1 cup (You can find these at most grocery stores or online)
- Tempeh Starter: 1 teaspoon (Look for this at health food stores or online retailers specializing in fermentation supplies)
- White Vinegar: 2 teaspoons (This helps adjust the pH for optimal fermentation)
- Water: As needed
Tools:
- Large pot
- Colander
- Large bowl
- Baking sheet
- Zip-top freezer bags
- Thermometer
- Incubator (An oven with a light works well)
Step-by-Step Tempeh Making Process
1. Preparing the Soybeans:
- Soak: Rinse the soybeans thoroughly and place them in the large pot. Cover them with plenty of water and let them soak overnight, or for at least 8 hours. This softens the beans and prepares them for fermentation.
- Dehull (Optional): While not strictly necessary, removing the outer skins of the soybeans can result in a smoother, less bitter tempeh. After soaking, rub the beans gently between your hands to loosen the skins, then skim them off the surface of the water.
- Cook: Drain the soaked soybeans and transfer them back to the pot. Cover them with fresh water and bring to a boil. Reduce heat and simmer for 30 minutes, or until the beans are tender but not mushy.
2. Inoculating with Tempeh Starter:
- Drain and Cool: Once the soybeans are cooked, drain them thoroughly using the colander. Spread the cooked beans on a baking sheet to cool to room temperature. This step is crucial to prevent killing the beneficial bacteria in the tempeh starter.
- Mix with Starter: Transfer the cooled soybeans to the large bowl. Sprinkle the tempeh starter over the beans and mix thoroughly with clean hands until the starter is evenly distributed.
- Add Vinegar: Drizzle the white vinegar over the bean mixture and mix again. The vinegar helps create the ideal pH environment for the tempeh starter to thrive.
3. Incubating for Fermentation:
- Bag the Beans: Divide the soybean mixture into your desired tempeh block sizes and place them in the zip-top freezer bags. Use a rolling pin or a heavy object to flatten the beans into an even layer.
- Perforate the Bags: Use a fork to create small holes all over the bags. These holes allow for air circulation, which is important for the fermentation process.
- Incubate: Place the bags in your incubator at a consistent temperature of 85-90°F (29-32°C) for 24-48 hours. You can create a makeshift incubator by placing a bowl of water in your oven and turning on the oven light.
4. Monitoring the Fermentation:
- Observe for Changes: During incubation, you’ll notice the soybeans binding together and a white mycelium (a network of fungal threads) developing. This is a good sign that fermentation is progressing as it should.
- Check for Doneness: The tempeh is ready when it forms a solid block and is completely covered in white mycelium. It should have a pleasant, mushroomy aroma. If you notice any black spots or a foul smell, discard the tempeh, as this indicates spoilage.
Tips and Troubleshooting for Perfect Tempeh:
- Temperature Control: Maintaining a consistent temperature during incubation is crucial for successful tempeh fermentation. Invest in a thermometer to monitor the temperature regularly.
- Moisture Balance: Too much moisture can lead to spoilage, while too little can hinder mycelium growth. Aim for a slightly damp, but not soggy, environment inside the bags.
- Starter Quality: Use fresh, high-quality tempeh starter for the best results. Store your starter properly in the freezer to extend its shelf life.
Delicious Ways to Enjoy Your Homemade Tempeh:
Congratulations on making your own tempeh! Now that you have this protein-packed, flavorful ingredient on hand, here are some inspiring ways to enjoy it:
- Crispy Tempeh Bacon: Marinate thin slices of tempeh in a smoky, savory sauce, then pan-fry or bake until crispy.
- Tempeh Crumbles: Crumble cooked tempeh to use as a ground meat substitute in tacos, pasta sauces, and chili.
- Tempeh Stir-Fries: Add cubed or sliced tempeh to your favorite stir-fries for a boost of protein and texture.
- Grilled Tempeh Steaks: Marinate thick slices of tempeh and grill them for a hearty and satisfying plant-based meal.
For more creative tempeh recipes, check out our guides on:
- How To Make Tempeh Bolognese
- How to Make Tempeh Tacos
Making Tempeh
Tempeh Fermentation
Making tempeh at home is a fun and rewarding culinary adventure. Don’t be afraid to experiment and adapt the process to your liking. Happy fermenting!
