Tempeh is an outstanding high-protein food made by fermenting certain grains or legumes (most often soy) with a very special fungus called Rhyzopus Oryzae. It creates a neutral, almost nutty, flavor with a slightly crunchy texture. Cut it up and mix it into a salad, or sauté it and add your favorite sauce.
How to: Make Tempeh
With a few ingredients and a little bit of heat, you can make your own tempeh.
Equipment
- oven with light
- large pot
- large spoon
- baking tray
- sandwich-size plastic bags
- toothpick or skewer
- coffee/spice grinder or mortar and pestle
Ingredients
- 1.5 cups soybeans (skinless if available)
- 1.5 tbsp tempeh starter
- 3 tbsp vinegar
Instructions
- Rinse soybeans and soak overnight.
- Drain soybeans, put into pot, and cover with plenty of water.
- If soybeans have skins, rub them vigorously under water to loosen skins and remove them. Try to remove at least half the skins. They hold a lot of water, making it difficult to dry them properly.
- Bring soybeans to a boil, then simmer for 20 minutes, removing any foam that forms on top.
- Drain soybeans and spread them on a large baking tray. Allow them to dry several hours (or overnight), stirring occasionally.
- When there is no more visible water on the beans, sprinkle with tempeh starter and vinegar. Stir to mix thoroughly.
- Turn on the oven light and allow the oven to warm up. Most ovens will hold a temperature of around 80°F/27°C with just the light on. This is an ideal temperature.
- Pack the soybeans loosely into 2 or 3 sandwich-size plastic bags. Seal the bags and then pierce them several times on each side with a toothpick or skewer, to allow air to circulate.
- Place the bags on a baking tray, cover with a towel, and place in oven.
- After about 36 hours the beans should be completely covered in white mycelium. The loose soybeans should now be a solid block of tempeh.
- It can be stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.