Homemade tempeh
With Tempeh starter, soybeans become a firm, fragrant cake to slice and pan-fry.
- Type
- Fermentation
- Prep
- 40 min
- Cooking
- 30 min
- Resting
- 12 hours’ soaking, 24–36 hours’ fermentation
- Serves
- 2 cakes of about 300 g
Ingredients
- 400 g dried yellow soybeans, dehulled if possible
- 2 tbsp UMAMI Organic brown rice vinegar
- UMAMI Tempeh starter, in the quantity given on the pack
- 2 food bags
Method
- 01
Soak the soybeans for 12 hours. If they are not dehulled, rub them between your hands to loosen the skins and discard them.
- 02
Cook them in water for 30 minutes with the rice vinegar, which encourages the right fermentation.
- 03
Drain and dry them very thoroughly, with a tea towel too: excess moisture spoils tempeh.
- 04
When they have cooled to about 35 °C, sprinkle over the starter and mix.
- 05
Divide the soybeans between the bags, flatten them into a layer 2–3 cm thick and prick the bags every 2 cm.
- 06
Ferment at between 30 and 32 °C for 24–36 hours, until a firm white mycelium binds the beans together. A few dark patches near the holes are normal.
