How to make tempeh at home from SCRATCH!

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

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

Soak soybeans overnight for at least 24 hours.

Remove the skins from the soaked soybeans by pinching them to split and sliding the skins off.

Rinse the soybeans after skinning.

Cook the soybeans in an Instant Pot for 11 minutes (or longer on the stove) until al dente.

Drain and dry the beans thoroughly using tea towels or a hair dryer.

Add 2 tablespoons of apple cider vinegar for every 2 cups of dried soybeans used.

Mix in the tempeh starter, ensuring it is fresh.

Place the mixture into plastic bags with holes poked all around for airflow.

Incubate the bags at a temperature between 85 and 90°F for 12 to 18 hours, checking progress to avoid over-ripening.

Once ready, refrigerate the tempeh for 24 hours before using it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens