📝 About This Recipe
Originating from the island of Java, Indonesia, tempeh is a nutritional powerhouse created through a magical process of controlled fermentation. Unlike tofu, this traditional staple uses whole soybeans, resulting in a firm, nutty texture and a deeply savory, mushroom-like flavor profile. Making it at home allows you to experience the unparalleled freshness of 'living' food, yielding a product far superior to any store-bought variety.
🥗 Ingredients
The Legume Base
- 2 cups Whole Dry Soybeans (Organic, non-GMO preferred)
- 8 cups Water (Filtered, for soaking and boiling)
The Culture & Acid
- 1 teaspoon Tempeh Starter (Rhizopus Oligosporus) (Store in the freezer for freshness)
- 2 tablespoons White Distilled Vinegar (Helps lower pH to prevent spoilage)
- 1 tablespoon Rice Flour (Optional, to help distribute the starter evenly)
Equipment Essentials
- 2 pieces Vented Fermentation Bags (Quart-sized zip-top bags with needle holes every 1 inch)
- 1 Incubator (An oven with a light on or a dehydrator set to 85-90°F)
👨🍳 Instructions
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1
Rinse the dry soybeans thoroughly in cold water to remove any dust or debris.
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2
Place the beans in a large bowl and cover with 6 cups of water. Soak for at least 12 hours, or overnight, at room temperature until they have doubled in size.
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3
The most crucial step: Dehull the beans. Rub the soaked beans vigorously between your palms or use a potato masher to split them. The translucent skins will float to the top; skim them off and discard.
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4
Transfer the split, dehulled beans to a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 30-45 minutes. The beans should be tender but not mushy.
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5
Drain the beans thoroughly in a colander. This is vital; excess moisture is the enemy of good fermentation.
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6
Spread the warm beans out on a clean kitchen towel or a large baking sheet. Use a hair dryer on a cool setting or toss them constantly for 5-10 minutes until the surface of every bean feels dry to the touch.
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7
Once the beans have cooled to 'blood temperature' (roughly 95°F / 35°C), transfer them to a clean, dry bowl.
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8
Add the 2 tablespoons of vinegar and toss well to coat. The acidity inhibits the growth of 'bad' bacteria while the Rhizopus mold thrives.
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9
Sprinkle the tempeh starter (and rice flour, if using) over the beans. Mix for at least 2 minutes with a clean spoon to ensure every bean is inoculated.
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10
Pack the beans firmly into your prepared vented bags. They should be about 1 to 1.5 inches thick. Press them down to eliminate air pockets.
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11
Place the bags in your incubator. The ideal temperature is 86°F to 90°F (30-32°C). Ensure there is airflow around the bags.
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12
Monitor the beans. After 12-18 hours, you may see white condensation and feel the beans generating their own heat. You may need to lower the external heat source at this point.
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13
After 24-48 hours, the beans should be completely bound together by a thick, white, fuzzy mycelium. The block should feel firm and smell pleasantly nutty or like mushrooms.
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14
Remove the tempeh from the bags. Let it cool to room temperature to stop the fermentation process before storing in the refrigerator.
💡 Chef's Tips
Always ensure your hands and equipment are 'squeaky clean' to prevent unwanted mold growth. If you see black or grey spots near the air holes, don't panic! These are just spores and are perfectly safe to eat; however, discard if you see slimy textures or smell ammonia. Don't skip the drying step; if the beans are wet when you add the starter, they will likely rot rather than ferment. If your oven light is too hot, prop the door open with a wooden spoon to maintain the 85-90°F range.
🍽️ Serving Suggestions
Slice into thin strips, marinate in soy sauce and ginger, and pan-fry until crispy for the ultimate 'Tempeh Goreng'. Crumble and sauté with taco seasonings for a meaty, probiotic-rich plant-based taco filling. Cube and add to a traditional Indonesian Sayur Lodeh (vegetable curry with coconut milk). Pair with a crisp Lager or a chilled Hibiscus iced tea to cut through the richness of fried tempeh. Serve alongside 'Sambal Ulek' (chili paste) and steamed jasmine rice for an authentic Javanese experience.