I made TEMPEH! Full step-by-step homemade tempeh recipe

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

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

Soak soybeans in water for about 4 to 4.5 hours.

Hull the soybeans by using a food processor with a dough blade to loosen the skins.

Pulse the soybeans in the food processor with water for about 1 minute to loosen the skins.

Drain the water and rinse the soybeans in a bowl, agitating to remove the hulls.

Scrape off the floating hulls and compost them, repeating until most hulls are removed.

Place the boiled, dried, and cooled soybeans in a bowl.

Add 2 tablespoons of rice vinegar to the soybeans and mix well.

Sprinkle one packet of tempeh starter culture over the soybeans and mix thoroughly.

Prepare the incubation bags by poking holes for ventilation with a sewing pin.

Measure out about 1 cup of the mixture and fill the bags with approximately 2 cups each.

Set up an incubation station using a seed starting incubator with a heating mat underneath.

Place the tempeh bags in the incubation tray and cover them with a dome.

Turn on the heating mat to maintain a warm temperature for fermentation.

Incubate the tempeh for about 48 hours, monitoring for condensation and temperature.

If condensation builds up, open the bags and wipe them out with a paper towel.

Monitor the temperature of the tempeh, aiming for a range of 85 to 91°F, adjusting the heating mat as necessary.

Cooking Techniques

Equipment Needed

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Dietary

Allergens