How to Make Tempeh

Ingredients


Instructions
  1. Add soybeans, 2L of water and vinegar to a pot
  2. Soak the soybeans for 48 hours. Then drain the water in a colander. (This water is rich in nitrogen and is great to use in the garden).
  3. De-hull the soybeans by rubbing it with your hands. Strain the hull and remove as much as you can. Rinse it well with clean water, until there is no slime left on the beans. This is the most labour intensive part of the tempeh making process and may take 10 to 20 minutes.
  4. Add the de-hulled soybeans to a large pot and fill with fresh water to cover them so that the water level comes to about 3cm above the soybeans.
  5. Cover and cook on medium heat until the water starts to boil
  6.  After 10 minutes of boiling check the soybeans for readiness. Soybeans may take up to 30 minutes to cook. The soybean should be soft but not mushy. 
  7. Once the soybeans are cooked, drain all of the water in a flat colander and cool the beans to 35 degrees celsius
  8. Add the tempeh starter to the soybeans, mix well and rub it in with your hands to distribute the tempeh starter evenly.
  9.  Make holes in plastic ziplock bags by piercing it with a toothpick a 2cm intervals. This is to allow air circulation within the bag.
  10. Add the inoculated soybeans into the ziplock bags
  11. Incubate the ziplock bags of soybeans between 29 and 32 degrees Celsius for 36 to 48 hours. After 12 to 24 hours you should start to see some white mycelium growing on the beans. The tempeh is done when the entire surface is covered in dense white mycelium, as well as the spaces between the beans.
  12. Remove the tempeh from the ziplock bag and cook as per your favourite recipe.
Notes
Tempeh will keep for a week in the refrigerator or for six months in the freezer. Tempeh has to be properly cooked before consuming. It can be steamed or boiled, marinated and pan fried or used according to your favourite recipe.