How to make tempeh
Recently we talked to you about tofu, a product that comes directly from Japanese cuisine, and that stands out as the result of soybean milk curd, hence it also tends to be known as tofu. From the Asian diet (specifically from Indonesia), we have also received a delicious product that comes from soy: the tempeh.
It consists of a food that is the result of controlled fermentation of soybeans with a Rhizopus fungus, known by the scientific name of rhizopus oligosporus, and also popularly as tempeh starter. In this sense, we must identify the rhizopus oligosporus of the variety rhizopus oryzae, which is also used in Asian cuisine but in the production of alcoholic beverages.
The tempeh It has a texture very similar to tofu, although it differs from it in that it usually has a somewhat harder texture, whose appearance in turn reminds a lot of meat, hence it is considered a good substitute for meat, not only for its texture and appearance, but for its nutritional qualities: it is very rich in good quality proteins, providing all the essential amino acids. For this reason it is common to cut it and cook it on the grill or fry it, which gives it a golden and deliciously crunchy final appearance.
As we also mentioned in an earlier note in which we explained how to make tofu from scratch, at present there are many recipes for the preparation of tempeh, but what if you feel curious about make tempeh from the beginning, directly from the beans or soybeans? We explain the ingredients you need and the steps to follow below.
Ingredients to make tempeh
- 200 gr. of white soybeans (beans)
- 2 tablespoons of rice vinegar (can also serve apple cider vinegar)
- Half a teaspoon of the fungus Rhizopus oligosporus
Steps to make the tempeh at home
- Wash the white soybeans thoroughly and let them soak in warm water between 8 to 12 hours approximately. The most appropriate is that the amount of water is double or triple compared to beans.
- When they have been an hour rub the beans with their hands, this way you will get the peel of the beans to come off. Remove those that are above. Let them continue soaking again.
- Then drain and throw the water. Rinse them under the tap and remove all the remaining shell to be removed.
- Put the beans in a pot, add water until they are covered and the tablespoons of rice vinegar or apple.
- Cook for half an hour on high heat, stirring occasionally with the help of a wooden spoon.
- After 30 minutes of cooking drain the water, put the beans back in the pot and heat again until they are finished drying.
- When the beans are warm add the mold and mix well for one or two minutes.
- Deal the words between bags. Place them on a table in order to flatten them and distribute the beans well inside the bags. On the other hand, make small holes in them to leave space for which the Rhizopus oligosporus can breathe while it ferments.
- Crush the bags and try to dry them.
- Close them and leave to ferment for 2 days (48 hours) at a temperature between 30ºC to 35ºC.
Some images that will help you during the process
Tempeh before fermentation, at the time to leave beans in sachets with a mold:
The tempeh just after the fermentation, when it has already taken place:
Where to buy mold Rhizopus oligosporus?
Nowadays it is easy to find it, usually and especially in herbalists and specialized dietetics shops, where in addition to selling tempeh already cooked and prepared, you can buy the mold to be able to do it at home from scratch.
Images | Stacy / Mattie Hagedorn