How to make tempeh in 5 easy steps.

Back in college, I had this microbiology class where we made tempeh. Basically, it’s fermented soybean. I really liked it and when I started working with soybeans, I remembered that dish and was so curious if I can make one. Google to the rescue. I was successfully to make one!!! And realized that it’s so easy and cheaper than buying meat. Below is the summary of the things I did:

  1. Prepare your ingredients: 2 cups of dried soybean, 3/4 teaspoon tempeh starter, 4 tablespoon vinegar.
  2. Wash the dried beans in water and overnight. Dehull it if you don’t prefer the taste or texture of the hull.
  3. Cook for 45 minutes in boiling water. Drain and dry it well the next day (it should be dry to touch).
  4. Add the vinegar to the dry soybean and mix it very well (this will prevent the unnecessary microorganism to grow).
  5. Add the tempeh starter and mix it well to the soybean.
  6. Get a ziplock and poke it with a stick to create holes so the starter can breathe. Put the mixture in the bag. Incubate for 48hours under 35 deg Celsius or 90 deg Fahrenheit.
Don’t be scared. The cotton texture on top is normal, sometimes if it is incubated so long it will have black spots.

You can put them in the fridge if you won’t cook them yet to prevent sporulation (gives black dots in the tempeh). Then cook it whatever way you want. I just like frying it and adding salt (just like the image below).