How to Make Tempeh

There is nothing wrong with store-bought tempeh–it crumbles less when cut, fries to a golden brown, and soaks up sauces and marinades for tasty results. But if you have never made fresh tempeh, you are in for a nutty and succulent treat all its own.

Tempeh is not tofu. They are both made of soybeans, but tempeh is fermented and has a richer flavor that can’t be ignored. This meatiness reminds some of peanuts or earthy mushrooms. I think it’s the most delicious way to pay tribute to The Humble Soybean. The better the soybean, the better the tempeh. Always start with organic soybeans, which can be easily purchased in the bulk section at Other Avenues. If you are soy-free, you can make tempeh with other beans and grains, too (see Resources). Be sure to purchase a soy-free starter, as well.

Tempeh can be used in tacos, stir-fries, sandwiches, and anything where else you want a nutty, savory element. Its full rainbow of flavor shines best when shallow-fried in plenty of olive or coconut oil and simply sprinkled with salt. Adding fried slices of fried tempeh to steamed jasmine rice with kale, broccoli, or another green vegetable is pretty much the perfect meal.

Plus, tempeh is easy to make. If you can boil a pot of beans, you can make the best tempeh of your life.

Ingredients

• 2 cups dried soybeans
• ¾ teaspoon, or 1 packet, Cultures for Health tempeh starter
• 2 tablespoons white vinegar

Special Equipment

• A quart-size ziploc bag: this can be washed and reused for low plastic impact
• A linen or cotton towel
• A method to keep the beans consistently in the 85-91°F range for 30-48 hours. A dehydrator is the most fool-proof tempeh-maker, but you can also use an insulated cooler with hot water bottles, or an oven with a hot pilot light. Make sure to invest in an accurate thermometer for these options.

Fermentation Time: 30-48 hours

Suggested Fermentation Schedule

• Sunday evening: Soak beans.
• Monday morning: Prepare beans and begin active fermentation by noon.
• Monday afternoon and Tuesday morning: Monitor temperature of tempeh.
• Tuesday evening: Check if tempeh is done.

Preparation

1. Soak the soybeans in a medium bowl with plenty of fresh water overnight (or 8-12 hours).
2. The next morning, go through the beans and use your fingers to pop off the skins of each bean. This de-hulling step allows the starter culture to access the meat of the bean inside, and is crucial for a firm, well-fermented result. The light papery skins will float to the top of the water, while the beans will sink. Periodically pour off the skins with the water, taking care to keep the beans in the bowl. Keep de-hulling until 80% of the beans have been freed from their skins. This takes time: at least 30 minutes and up to an hour. Grab a friend to help, as this is the most labor-intensive part of the tempeh process. It only gets easier from here. If you make tempeh often, you might want to invest in a hand-cranked meat mill. These will split the beans for you.
3. Next, boil the beans in a large pot with plenty of fresh water. After bringing the beans to a boil, skim off any foam or remaining skins that rise to the surface. Cook the beans until you can just bite into them. Add hot water as necessary to keep the beans submerged while cooking. The beans should not be fully cooked, as fermenting will further soften them. Good quality soybeans are done within 20-30 minutes of active boiling.
4. Drain the beans thoroughly in a colander. Place the beans in a clean towel and and manually dry them. Excess moisture is the enemy of tempeh, so make sure they’re dry to the touch. Roll the beans in the towel, using another if necessary, until you are satisfied with their dryness.
5. Place the beans in a dry bowl. After towel-drying, the beans will probably have cooled to room temperature. But if they are still hot, allow the beans to cool to a lukewarm temperature (the same temperature as your skin.)
6. Add vinegar and mix thoroughly. Vinegar gives the cultures a head start. It lowers the pH of the beans and prevents the growth of unwanted bacteria.
7. Add starter cultures, and mix well to evenly distribute throughout the beans.
8. Take the ziploc bag and evenly poke holes throughout, using a needle or a toothpick. This allows the tempeh cultures to breathe and promotes air circulation so no unwanted molds grow. Pack the inoculated beans into the ziploc into an even 1” or 1 ½” layer.
9. Keep the beans at 85-91°F for 30-48 hours. If you have one, a dehydrator set at the correct temperature range creates a fool-proof incubation tempeh box. In the spirit of DIY, use what you have. An insulated cooler packed with hot water bottles and monitored regularly with a thermometer can work. Or try incubating in an oven with the pilot light on, again monitoring the temperature with a thermometer. If there’s a heatwave, try making tempeh using the power of the sun. Tempeh historically is made en plein air in Indonesia, which boasts highs of 86-90°F year-round.
10. After 12 hours, check the beans. At this point, the fermentation process will cause the beans to generate their own heat so you will likely need to reduce the external heat source to keep them in the 85-91°F range.
11. After 24 hours or so, the white mycelium from the starter culture will start to mat the beans in a fuzzy white layer. It can be helpful to flip the bag over or adjust the positioning of the rack in the dehydrator to ensure all beans are evenly fermented at the same temperature.
12. Monitor the beans for the next 24-48 hours, until you have a tempeh cake that is a single mass held together by a gorgeous layer of white Rhizopus oligosporus. The spores should be evenly spread over and under the beans. If you have black or gray patches but the mold is patchy, this simply means the tempeh is sporulating. It is still 100% safe and good to eat; turn up the heat source slightly and continue fermenting until a cake forms.
13. Let the tempeh cool to room temperature and refrigerate. Remember that the tempeh is still alive and quietly fermenting in the fridge. After 5-7 days, move the tempeh to the freezer for longer term storage.

Recommended Further Reading

The Book of Tempeh by William Shurtleff and Akiko Aoyagi
An unparalleled depth of research and wisdom from the folks who brought you the classics The Book of Tofu and The Book of Miso. Illustrated step-by-step instructions plus a full history of tempeh-making in Indonesia.

Wild Fermentation by Sandor Katz
An early classic of the underground, counter-culture fermentation scene from the DIY genius who taught America how to ferment anything and everything. The tempeh recipe is worth reading for the prose alone. On drying soybeans, Katz writes, “it is rare that we have the opportunity to be so intimate with soybeans. Enjoy it.” He also notes that freshly made tempeh “has a pleasant, earthy odor, like button mushrooms or babies.”

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten Shockey and Christopher Shockey
A modern update on tempeh-making from the Shockeys. A thorough resource on making tempeh from alternative beans and grains.

Cultures for Health Tempeh & Soy Tips and Tricks
For after you made tempeh once and want to figure out how to make your next batch even better. Lots of pictures and troubleshooting tips.

How to Shallow-Fry Tempeh

Shallow-frying creates a shrine to the glory of soybean tempeh, pure and simple. Any meal will be made better with the addition of crunchy, fried tempehs. When I’m not eating tempeh over rice with kale, I like putting them in stir-fries, curries, or noodle dishes. Sometimes I’ll make a TLT: Tempeh, Lettuce, and Tomato. These tempehs also make a fun appetizer when paired with a peanut sauce or a sambal.

Ingredients

• 3 to 4 tablespoons (~¼ cup) of olive or coconut oil
• Quarter block of tempeh from previous recipe, or use 1 store bought package
• Sea salt

Preparation

1. Take the tempeh and cut it into thin strips. In a wide stainless steel skillet, heat around 3 tablespoons of olive oil over medium-low heat. Arrange the tempeh strips flat in the pan. Do not be tempted to over-crowd; instead, do extra batches as necessary. Let cook over medium-low heat for 8-10 minutes. The tempeh will soak up the oil, so add more as necessary.
2. Check a tempeh strip and check it is an appealing deep golden brown on the cooked side. If not, keep cooking gently. There may be hot spots in the pan, so adjust the pieces of tempeh or the pan position accordingly.
3. Carefully flip all tempeh pieces with tongs or a spatula and continue browning the other side. Sprinkle liberally with salt. Again, use your best judgment to turn up or down the heat as necessary, adding more oil, or perhaps adjusting the tempeh from the outer, coldest edges of the pan to the inner, warmest parts. Keep in mind that tempeh will not properly brown in a dry pan. When all sides are golden brown to your liking, eat immediately.