Homemade Tempeh

Step 1

Soak the soybeans in 2 litres of water overnight or minimum 12 hours.

Step 2

Rub soybeans between your hands to remove skin and split the soybeans in half.

Step 3

Try to split a majority of the soybeans. Some whole beans and skin left behind is fine.

Step 4

Put a colander in a sink or in a large bowl.

Step 5

Agitate the water with your hand to help the skins rise to the surface.

Step 6

Gently pour out the water with the skins into the colander.

Step 7

Add more water to the soybeans and repeat the process until most of the skins are removed.

Step 8

Put the soybeans in a pressure cooker with 2 litres of water and cook for 12 minutes or until the soybeans are tender but not mushy.

Step 9

If not using a pressure cooker, boil the soybeans on medium low heat for 45 minutes - 1 hour, or until the soybeans are cooked. Keep checking the pot and skim off any foam that appears.

Step 10

Be careful not to over cook the soybeans.

Step 11

Once the soybeans are cooked, drain the water.

Step 12

Pour the soybeans on a tray lined with a clean kitchen towel.

Step 13

Spread the soybeans evenly on the tray.

Step 14

Allow to steam dry and cool completely.

Step 15

Once the soybeans are completely cool to touch, place the soybeans into a clean, large bowl.

Step 16

Pour in 3 tablespoons of brown rice vinegar and stir well.

Step 17

Sprinkle in 1 heaped teaspoon of tempeh starter all over the soybeans.

Step 18

Mix really well.

Step 19

Get a gallon size ziplock bag ready.

Step 20

Spoon all the soybeans into the ziplock bag.

Step 21

Press out all the air from the ziplock and seal the top.

Step 22

Place the bag on a hard surface and using your hands, push the soybeans to create an even layer.

Step 23

To help even out the layer, place a chopping board on top of the bag and move it around and gently press to flatten everything.

Step 24

Using a toothpick, prick an even amount of holes over the entire bag, spacing them out 1 inch or 2.5cm in between.

Step 25

Carefully flip the bag over without disrupting the layer.

Step 26

Repeat the pricking process

Step 27

Have a wire rack ready.

Step 28

Hold the wire rack firmly next to table or counter and slide the bag with soybeans onto the wire rack.

Step 29

Place the soybeans in a warm but well aired location.

Step 30

Allow to sit for 12 - 48 hours.

Step 31

12 - 24 hours in, white fuzz will start to grow around the soybeans.

Step 32

It should be ready around 36 - 48 hours in. How long it takes to ferment completely depends on the warmth of your environment.

Step 33

The tempeh is done when the entire bag is solid, and all the gaps are completely filled with white mold (mycelium).

Step 34

To release from the ziplock bag, gently use a knife to cut down the middle of the tempeh without cutting through the plastic. This is so the ziplock bag can be reused again.

Step 35

Carefully take the tempeh out one half at a time.

Step 36

Cut into desired shapes and store in the fridge for up to 4 days.

Step 37

The tempeh will continue to ferment in the fridge but at a much slower rate. Over time the flavour will become stronger and eventually over ferment and spoil.

Step 38

If not using the tempeh right away, freeze the tempeh for up to 3 months.