Mastering the Art of Tempeh- A Step-by-Step Guide to Crafting Your Own Fermented Tofu at Home

How to Make Tempeh: A Simple and Nutritious Fermented Soy Product

Tempeh is a popular fermented soy product that originates from Indonesia. It is made by fermenting cooked soybeans with a specific strain of Rhizopus oligosporus mold. This process not only enhances the flavor and texture of the soybeans but also makes them more digestible and nutritious. If you’re interested in trying your hand at making tempeh at home, here’s a simple guide to help you get started.

Ingredients and Equipment

To make tempeh, you will need the following ingredients and equipment:

– 1 cup of dried soybeans
– 1 cup of water
– A non-reactive pot or Dutch oven
– A clean, dry cloth or cheesecloth
– A glass jar or plastic container with a lid
– A thermometer (optional but recommended)

Step-by-Step Instructions

1. Soak the soybeans: Begin by rinsing the dried soybeans under cold water. Place them in a large pot and cover them with water. Let them soak for at least 8 hours, or overnight, to rehydrate the beans.

2. Cook the soybeans: Drain the soaked soybeans and place them in a pot. Add enough water to cover the beans by about 2 inches. Bring the water to a boil, then reduce the heat and simmer for about 1 to 1.5 hours, or until the beans are tender. Test the beans by pressing on one with a fork – they should be soft but not mushy.

3. Drain and cool the beans: Once the soybeans are cooked, drain them and let them cool to room temperature. This can take about 30 minutes to an hour.

4. Prepare the mold: While the beans are cooling, prepare the mold by sprinkling a small amount of the Rhizopus oligosporus mold powder on a clean, dry cloth or cheesecloth. Alternatively, you can use a pre-made tempeh starter.

5. Shape the tempeh: Once the beans are cool, spread them out in a single layer on the cloth or cheesecloth. Sprinkle the mold powder evenly over the beans. Gather the cloth or cheesecloth around the beans and twist the ends to form a tight ball. Tie the ends with a string or rubber band to secure the shape.

6. Ferment the tempeh: Place the shaped tempeh in a glass jar or plastic container with a lid. Cover the container and let it sit at room temperature for about 24 to 48 hours. The fermentation process may vary depending on the temperature and the strain of mold used. Keep an eye on the tempeh, as it should become firm and develop a distinct smell and texture.

7. Cool and store: Once the tempeh has reached the desired texture and smell, remove it from the mold and place it in the refrigerator. Tempeh can be stored in the refrigerator for up to 2 weeks.

Enjoy Your Homemade Tempeh

Congratulations! You’ve successfully made your own tempeh. This versatile fermented soy product can be used in a variety of dishes, from sandwiches and salads to stir-fries and soups. Enjoy exploring the flavors and health benefits of homemade tempeh.