Pairs well with Homemade Tempeh
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Homemade Tempeh
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A traditional Indonesian fermented soybean cake made by soaking, cooking, inoculating, and fermenting soybeans to create a firm, sliceable cake often used in vegan cooking.
02:00:00 total
Serves 4
medium
Main Various
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Ingredients
- soybeans - watch the video to see (soaked and hulled (optional to remove skins))
- tempeh starter culture (Rhizopus spores) - watch the video to see (used to inoculate cooked soybeans)
- banana leaves - enough to wrap the tempeh cake (used for wrapping the inoculated soybeans during fermentation)
Instructions
- Soak Soybeans: Soak soybeans overnight to hydrate them.
- Optional Hull Removal: Remove the skins from the soybeans by hulling, though this step is optional.
- Cook Soybeans: Cook the soaked soybeans in a pressure cooker until just done, ensuring they hold their shape and are not overcooked.
- Inoculate Soybeans: Mix the cooked soybeans with tempeh starter culture (fungus spores) evenly.
- Wrap and Ferment: Wrap the inoculated soybeans tightly in banana leaves and let ferment at a warm temperature for a couple of days until a solid cake forms.
- Check and Use: Unwrap the tempeh cake and check for firmness and even fermentation. Use as desired.
