Tempeh is a very healthy alternative to meat. It is a source of very good quality vegetable protein and also contains no additives or preservatives. It is very rich, it is tasty and satiating, and it is not difficult to make.
Although this recipe requires quite a bit of cooking time, you only have to follow a few simple steps to prepare it. Once done, it can be cooked in many different ways and is the ideal complement to add protein to your favorite dishes.
- 320 g habas de soja crudas (2 tazas)
- 3 cucharadas vinagre, yo usé vinagre de arroz
- 3/4 cucharadita fermento iniciador de tempeh (fermento Rhizopus), ver notas
- Soak the soybeans overnight , ideally for a minimum of 12 hours.
- Strain and rinse.
- Cook in a pot with boiling water over medium-high heat for 20 minutes.
- Add the vinegar, stir and cook for 10 to 40 minutes until the soybeans are soft. Soybeans can take 30-60 minutes to cook.
- Strain the soybeans, return them to the pot, and cook over medium heat, stirring frequently, until cooked through. the liquid has evaporated.
- Let it cool down to 35ºC or 95ºF. I usually use a kitchen thermometer, but you can do it however you like.
- Add tempeh starter (Rhizopus mushroom), mix until mix well and let rest.
- For the next step, take a zip-lock plastic bag or a banana leaf as in the traditional method. I always do it with a plastic bag and it can be used many times.
- If you use a bag, pierce it every 1 inch or so (I used a toothpick and two bags), divide the soybeans between the two bags, close them, and flatten the soybeans evenly.
- You can incubate the tempeh using a dehydrator, incubator, or the oven. I prefer to use a dehydrator, although the oven works great too.
- If you use a dehydrator or incubator, put the bags inside and leave them at a temperature between 30-35ºC (85ºF-90ºC) for 24 to 48 hours.
- If using the oven, put the bags inside for 12 hours with only sunlight oven on. Then take them out and leave them in a warm place for about 48 hours.
- After 12-24 hours you should start to see white mycelium growing on the soybeans. The tempeh is ready when the mycelium completely covers and has grown between the soybeans. It’s okay if there are a few gray or white spots.
- When ready, take the bags out of the dehydrator, incubator, or oven and let them cool to room temperature li>
- Store in an airtight container in the fridge for a week or in the freezer for up to 3 months.
- You can buy the ferment at some herbalists, physical vegan stores or online stores.
- If you don’t want If you’re using plastic, you can do it the traditional way, which involves wrapping the tempeh in banana leaves. These sheets can be found in Asian supermarkets and are closed with toothpicks.
- Another option is to use a glass container with a plastic lid. I’ve seen recipes that use both of these methods, but I haven’t tried them myself.
- You can use any type of vinegar you like. My favorites are rice and apple.
- I bought the tempeh starter ferment online.
- If you don’t eat soy, you can make tempeh with other legumes like chickpeas or lentils.