Easy Tempeh at Home (Black Bean Tempeh + Universal Method)

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

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

Welcome to the video on making tempeh.

Introduce the concept of tempeh as a vegan protein source made by growing molds with soybeans.

Discuss the importance of using clean and sanitized equipment to avoid harmful molds.

Mention that tempeh can be made with various beans, grains, and seeds, not just soybeans.

Show soybeans and explain the need to remove the thick outer hull before making tempeh.

Explain that chickpeas can be prepared by boiling with baking soda to remove hulls.

Discuss the suitability of red beans and limama beans for tempeh, emphasizing the need for uniform size.

Explain that small seeds like flax and chia may not work well for tempeh due to packing issues.

Mention that rice can be a good partial ingredient but has similar packing issues as small seeds.

Discuss the use of whole brown lentils for tempeh and caution against using split red lentils or canned beans.

Explain that soaking beans before cooking is best practice, but the creator does not always do it.

Emphasize the importance of cooking beans until tender but not mushy, checking frequently.

Introduce the three essential ingredients for tempeh: beans, vinegar, and tempe culture.

State that for one batch of tempeh, use 1 pound of dried beans, which equals about 6 cups of cooked beans.

Add 1 tablespoon of distilled white vinegar and 1 teaspoon of tempe culture starter to the cooked beans and mix well.

Explain that traditional tempeh is fermented in banana leaves, but the creator will use a Ziploc bag instead.

Describe how to prepare the Ziploc bag for fermentation by puncturing holes for airflow.

Place the mixture into the prepared Ziploc bag and seal it, ensuring the air holes are effective.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens