How to Make Tempeh at Home from SCRATCH! | Vegan Protein

Introduction

Making tempeh at home is a simple and rewarding process that provides a nutritious source of protein, especially for vegans. With just a few ingredients and no special tools, you can create fresh, delicious tempeh that surpasses store-bought options. This guide will walk you through the step-by-step process of making tempeh from scratch.

Step 1: Gather Your Ingredients

Before you start, make sure you have the following ingredients and tools ready:

• 500g organic soybeans
• 3 tablespoons brown rice vinegar
• 1 heaped teaspoon tempeh starter
• 1 gallon size ziplock bag

Practical Tips

• Use organic soybeans for better flavor and quality.
• Ensure your tempeh starter is fresh for optimal fermentation.

Step 2: Prepare the Soybeans

1. Soak the Soybeans

   • Place the soybeans in a large bowl and cover them with water.
   • Let them soak for 8-12 hours or overnight.

2. Cook the Soybeans

   • Drain the soaked soybeans and rinse them under cold water.
   • Boil the soybeans in fresh water for about 30 minutes, or until they are tender but not mushy.

3. Cool the Soybeans

   • Drain the cooked soybeans and let them cool to room temperature.

Step 3: Mix the Ingredients

1. Combine Soybeans and Vinegar

   • Transfer the cooled soybeans to a large mixing bowl.
   • Add 3 tablespoons of brown rice vinegar and mix well. This helps with the fermentation process.

2. Add the Tempeh Starter

   • Sprinkle 1 heaped teaspoon of tempeh starter over the soybeans.
   • Mix thoroughly to ensure the starter is evenly distributed.

Step 4: Ferment the Mixture

1. Prepare the Ziplock Bag

   • Open the gallon size ziplock bag and place the soybean mixture inside.
   • Flatten the mixture into a thin layer to promote even fermentation.

2. Seal and Puncture

   • Seal the ziplock bag while leaving a little air inside.
   • Puncture small holes in the bag to allow air circulation.

3. Fermentation Environment

   • Place the bag in a warm spot (around 30°C or 86°F) for 24-48 hours.
   • Check the bag regularly; you should see white mycelium developing around the soybeans.

Common Pitfalls

• Ensure the temperature remains consistent for proper fermentation.
• Avoid using too much water, which can lead to soggy tempeh.

Step 5: Check for Completion

• After 24-48 hours, the tempeh should have a firm texture and be completely covered in white mycelium.
• If it has a strong smell or any signs of mold (other than the white mycelium), discard it.

Conclusion

Congratulations! You’ve successfully made tempeh from scratch. This homemade tempeh can be cooked in various ways, such as grilling, frying, or steaming. Store any unused tempeh in the refrigerator for up to a week or freeze it for longer preservation. Enjoy the satisfaction of having created your own delicious vegan protein source!