How to make TEMPEH at home

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and has a meat-like texture.

Soak 200 g of dry soybeans in water for at least 20 hours.

After soaking, wash the beans and remove the skins.

Boil the beans for 30 to 45 minutes until they are soft but still firm.

Drain the beans and cover them with a towel, waiting for them to reach room temperature.

Add 1 tablespoon of white vinegar to the cooled beans and mix well.

If you have a mixer, you can mix the mycelium (fungus) into the beans; otherwise, chop it finely with a knife and add it to the beans.

Place the mixture into a plastic bag, ensuring it's about 1 to 2 cm thick, and make holes in the bag for air.

Incubate the bag at 31-33°C (87-91°F) for about 36 to 48 hours until the tempeh is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens