Tempeh
Author: 
Recipe type: Vegan
Cuisine: Vegan
Prep time: 
Fermentation time: 
 
This variation includes brown rice
Ingredients
  • 1½ cups (300 grams) dry beans like soybean, chickpea or adzuki
  • 2 Tablespoons (30ml) liquid whey, pickle brine or lemon juice
  • ½ cup (90 grams) dry brown rice or barley
  • 1 packet of Tempeh starter
  • Filtered water
Instructions
Soak and Pre-Ferment Beans
  1. Check beans and remove any rocks.
  2. In a mixing bowl or large (half-gallon or gallon) jar, add beans, whey or lemon juice, and enough water to cover beans.
  3. Soak overnight or up to 24 hours.
  4. If using barley, soak barley in filtered water overnight or up to 24 hours.
Prepare Mixture
  1. Drain and rinse soaked beans.
  2. Add beans to boiling water, and cook for only half the time (varies by bean type) you would if you were cooking them to eat directly. You want them to be al dente (not quite fully cooked).
  3. If using rice (not barley), follow normal cooking instructions, except use equal parts rice to water to make the rice 'dry'. (This is important to help absorb moisture from beans.)
  4. If making barley (not rice), drain barley from soaking water then add bring 2 cups water to a boil in a saucepan. Add barley and cook until it relatively dry (but not so dry that it sticks to the bottom of the pot and burns. Stir it frequently to avoid burning it.
  5. Drain cooked beans and rub together to de-hull them. Pat dry with a dish towel.
  6. Transfer beans to a large mixing bowl. Mash lightly, just to loosen hulls. Add cooked rice or barley if using.
  7. Let mixture come down to body temperature (100°F/38°C), then add tempeh starter and mix thoroughly.
  8. Punch holes every ½ to ¾ inch (1 to 2cm) into both sides of either two 1-quart/liter or one 1‐gallon/4 liter zip‐top bag (you are creating air holes for the tempeh to breathe.)
  9. Add mixture to bag(s).
  10. If using banana leaves, add a square or rectangular portion of the mixture about 1 inch thick (not thicker than 1¼") to the center of the leaf. Fold the sides in (like you are wrapping a gift). Fold the ends in and use toothpicks to secure the ends of the "package".
  11. If using banana leaves, use a sharp knife to cut small (1/4 inch long) slits all on both sides and along the sides of each package.
Incubate Mixture
  1. Create an environment where the temperature is consistently between 85° and 91°F (29°‐32°C), either an oven or a dehydrator. Use a thermometer with an alarm to ensure you stay in the safe zone.
  2. Place bag(s) in incubator.
  3. Check after 24 hours (unfold banana leaf package to inspect). Tempeh is ready when entire contents are white, indicating that the mycelium has enveloped the rice/bean mixture, and some dark grey/black spots start to form near air holes.
  4. If the mycelium has not fully developed, let it go another 12 hours, then check again.
  5. Remove from incubator and use immediately, or refrigerate it.
  6. If storing in the refrigerator, consume within 4 to 5 days, or slice and then freeze any portion you won’t eat before then. Lasts indefinitely in freezer.
Recipe by Fermenters Club at https://fermentersclub.com/tempeh/