Easily make tempeh at home (+ step by step instructions)

There’s a new funky, fermented rockstar in town, and it’s taking the food scene by storm! Meet Tempeh – the soybean sensation that’s not your average tofu wannabe. Healthy, notoriously nutritious, easy to prepare and downright pretty. But how do you make tempeh at home? And how do you prepare it? Questions, questions! Read on to learn all about it.

What is tempeh made out of? Traditionally, tempeh is made solely from soybeans, but modern variations may include other legumes, grains, or even seeds. Furthermore an acidifying agent like white vinegar or rice vinegar is added to the soybeans during the tempeh-making process. This directs the fermentation in the right direction by lowering the pH level.

And most important: the fermentation process requires a specific type of mold culture. These spores act as a starter culture and help bind the soybeans together to form a firm cake-like structure and give it it’s mushroom-y and nutty aroma, pleasant bite and great flavor.

The amount of tempeh starter needed per kilogram of soybeans depends on the specific tempeh recipe being used. However, as a general guideline, you can use around 2-3 grams of tempeh starter per kilogram of soybeans

Steps to make your own tempeh:

1. Slice or dice the tempeh: Start by cutting the tempeh into thin slices, cubes, or any desired shape. Smaller pieces tend to cook faster and absorb more flavor.
2. Marinate (optional): If you prefer, marinate the tempeh in your chosen marinade or seasoning for about 30 minutes. This step is optional but can enhance the flavor. You can also brush the marinade directly onto the tempeh while cooking.
3. Heat oil in a skillet, add the tempeh and cook for about 3-4 minutes on each side, or until the tempeh turns golden brown and slightly crispy. Use a spatula to flip the pieces gently.
4. Add extra flavors (optional): You can add additional seasonings or sauces during the cooking process to enhance the taste. For example, you can drizzle soy sauce, teriyaki sauce, or a squeeze of lemon or lime juice over the tempeh while it’s cooking.
5. Serve: Once the tempeh is cooked to your desired level of crispiness, remove it from the pan and serve it hot. You can enjoy it as a main protein in a dish, in sandwiches, salads, stir-fries, or any other creative way you like.

Meneer Wateetons is a Dutch culinary writer, teacher and expert on fermentation who enjoys sharing his knowledge and experience with others. In his books and workshops, Meneer Wateetons shares not only recipes, but also the science behind the fermentation process and the various microorganisms involved in fermentation. He explains how fermentation can provide flavor development, preservation and even improve the digestibility and nutritional value of food. Millions appreciate his books, workshops and recipes, praising his ability to explain complex concepts in an accessible way. They describe his approach as inspiring, enthusiastic and informative, and highlight his valuable contribution to the world of fermentation and culinary adventure.