I will admit that tempeh scared me. The idea of letting soybeans grow mold was one step further than my usual level of fermentation. It was a ferment that I had been blissfully ignoring… until someone arrived on my doorstep with a package of mold and a piece of advice about how to save the spores.
So I took courage… and read everything I could on how to make tempeh… then I made my first attempt. The results were surprisingly – amazingly – incredibly delicious. I had become a master of the mold.
The flavour of homemade tempeh is completely different from store-bought tempeh. It is nutty and creamy, more like eating edamame than the dense supermarket tempeh.
What is tempeh?
Tempeh is an Indonesian dish where mold is used to ferment soybeans until they form a solid cake. The fermentation process is not only delicious, it also turns the soybeans into a complete protein that is more easily digested. Tempeh is also more likely to be tolerated by those who might otherwise have trouble with digesting soy.
Tempeh has a nutty flavour that is delicious all on it’s own. However, it can be smoked, marinated or sauced which allows for all sorts of interesting flavour options. If you are uncertain about how to cook tempeh, here’s a few of my favourite recipes.
Tempeh Basics
Cleanliness: I will admit that making tempeh is not easy. There are a number of steps involved and you need to keep things clean as you go along, because you don’t want to accidentally grow the wrong type of fungus.
Culture: You might be able to find the starter at an Indonesian grocery store, however, you can also find it online (affiliate link.) Don’t forget to make your own starter to save for future batches.
Fermenting Container: The tempeh needs to be loosely spread out, about 2 cm deep, in a vented container for fermentation. You could use a vented plastic container, a baking pan covered with plastic wrap with holes poked in it. However, the easiest way to make tempeh is to use a plastic bag with needle holes poked through at 1 cm intervals.
Incubation Options: The other tricky part about making tempeh is that the starter needs to be incubated at around 85-90 F. Luckily I have my Brød & Taylor Bread Proofer & Yogurt Maker (affiliate link) which works well for all my heated ferments. Other options include incubating in the oven with the light on, near a radiator, or a hot water heater. Many people use dehydrators (affiliate link) set to the right temperature for incubation. You could also use a cooler kept warm with jars of water heated to the right temperature.The only trick is to measure the temperature as you go along, because tempeh starts to self-generate heat as it ferments. The right temperature is important because if it’s too cold your mold won’t grow, and if it’s too hot you will kill the spores.
Types of Tempeh: The recipe below is for soybean tempeh, however, it is possible to make tempeh with other types of beans and seeds. Soybean tempeh is traditional, however, dehulling soybeans can be time-consuming. Try making tempeh out of sunflower seeds, chickpeas, lentils or other types of beans.
Dehulling soybeans
The hulls of the soybeans need to be removed in order for the spores to inoculate the beans. There are two different methods to remove the soybean hulls.
Dry method: If you have a grain mill or a meat grinder (affiliate links,) then you can pass soybeans through on the coarsest setting. You want the beans to be just split in half, so if it’s coming out too fine then this won’t work with your grinder. Once the beans are split put them into water so that the hulls can float . Massage the beans to loosen up all the hulls, then drain off the floating hulls. You may need to massage the beans several times to make sure that you’ve gotten rid of all the hulls.
Soaking method: Soak the beans for at lest 12 hours. Then with your hands or a potato masher massage the beans so that the hulls fall off and the beans split in half. The hulls will float to the top, so drain off the floating hulls as you go. This is quite time consuming, so if you find yourself making soybean tempeh a lot, then I’d suggest that you buy a grain mill.
Homemade tempeh is creamy, nutty and delicious. It is so much tastier than supermarket tempeh. Here is everything you need to know about how to make tempeh at home.
Cover the soybeans with water and soak for 12 -18 hours, even if you use the dry method for dehulling (see above).
Either dehull the soybeans using the dry method before boiling, or cook the beans, then dehull them using the wet method. To cook the soybeans, bring them to a boil and simmer until they are soft but not mushy, (about 1 hour.)
Drain the soybeans and gently pat them dry with a towel, then allow them to cool to just below body temperature.
Mix in the vinegar (to lower the pH so that unwanted bacteria won’t grow.)
Sprinkle on the tempeh starter and mix well so that the beans are evenly covered by the spores.
Fill the fermentation container(s).
Incubate at approximately 88 F (31 C).
Check the beans after 12 hours. At this point the mold will have started to grow and the beans will start generating their own heat. You may need to lower the temperature.
At some point between 24 and 48 hours your tempeh will be finished. You know it’s done when the mold has thickened the soybeans into a single dense mass. There might be some grey or black mold too, but you want to stop before there’s too much black mold. See the photo above for a picture of the white mold.
At this point stop the fermentation by transferring the tempeh to an airtight container. Store in the refrigerator for up to 1 week. (See notes for cooking and freezing instructions.)
Notes
Black and gray spots may appear on the tempeh. These are the mold spores, and they are completely edible. The tempeh should smell nutty, mushroomy and it might have a hint of ammonia. If it smells bad, is mushy or slimy then throw it out.
In general, it is tastier if you stop fermentation before the mold starts to spore. However, if you want to save mold spores for future batches, you can find instructions here.
Tempeh can be eaten raw, though it is generally steamed before eating. Steamed tempeh can also be frozen for up to three months.
Steam it for 20 minutes in a steaming basket or a colander over a pot of boiling water.
Keywords: vegan, vegetarian, gluten free, protein, diy, homemade, soybean, how to make, fall, winter, spring
To dehull, try adding some baking soda in the water when draining the beans overnight. Cook then dehull. It works with chickpeas (it weakens the pectin bond)
Baking soda does help break down the hulls, but it also changes the pH. I’m not sure if rinsing will completely restore the pH balance. Tempeh needs a slightly acidic pH and baking soda is basic. Have you tried it for tempeh?
The only time my tempeh is crumbly is when I make it with lentils, which might be in part because lentils are quite small. Are you grinding your soybeans up? Maybe try just cracking them in half. If that doesn’t help, then maybe you’re not culturing them long enough? Good luck!
Then I’m guessing that you’re not culturing it long enough. Maybe you need to either culture it at a slightly warmer temperature, or for a bit longer (try adding 6 hours.)
or a colander over a pot of boiling water.
Very helpful thank you
★★★★★
I accidentally added two teaspoons of tempeh culture instead of one! How will this effect my tempeh?
It will probably be fine… if anything it might culture a bit faster? More culture is usually fine as long as there’s food to feed it.
explains more product tempeh starter, please?
Are you looking for starter? Here’s the one I used: Tempeh Starter Culture
To dehull, try adding some baking soda in the water when draining the beans overnight. Cook then dehull. It works with chickpeas (it weakens the pectin bond)
Baking soda does help break down the hulls, but it also changes the pH. I’m not sure if rinsing will completely restore the pH balance. Tempeh needs a slightly acidic pH and baking soda is basic. Have you tried it for tempeh?
Do you use the plastic bag in your bread poofer?
Yes. I put it on a plate in my bread proofer (not directly on the heat pad or the rack.)
my tempeh keeps coming out too crumbly. any suggestions to get it more firm like store-bought always is?
The only time my tempeh is crumbly is when I make it with lentils, which might be in part because lentils are quite small. Are you grinding your soybeans up? Maybe try just cracking them in half. If that doesn’t help, then maybe you’re not culturing them long enough? Good luck!
thank you for the reply. I’m doing whole soybeans.
Then I’m guessing that you’re not culturing it long enough. Maybe you need to either culture it at a slightly warmer temperature, or for a bit longer (try adding 6 hours.)