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Tempeh is not a substitute for meat. It is something entirely its own, and once you make a batch yourself you understand why.


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30 to 32 Celsius

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Understanding the Fermentation Process
Tempeh is made by inoculating cooked, dehulled beans with Rhizopus oligosporus spores. The mold grows through the beans over 24 to 36 hours, binding them into a firm cake and dramatically changing their flavor, texture, and nutritional profile. Soybeans are traditional but chickpeas, black beans, and sunflower seeds also work well. The only variables that matter are moisture level, temperature, and airflow.


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Prepare the Beans
Soak 500g of dried soybeans for 12 to 18 hours, then drain.
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Prepare the Beans
Soak 500g of dried soybeans for 12 to 18 hours, then drain. Dehull by rubbing handfuls together under water and skimming the floating hulls away. Cook dehulled beans for 45 minutes until just tender but not mushy. Drain thoroughly and spread on a towel


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Inoculate and Pack
Cool beans to below 35 Celsius.
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Inoculate and Pack
Cool beans to below 35 Celsius. Mix 1 gram of tempeh starter per 500g of dry bean weight into the beans thoroughly. Pack into zip-lock bags punched with holes every 3 centimeters on both sides, or wrap loosely in banana leaves if available. Layers should


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Incubate and Watch
Place bags in an oven with only the light on, or in a proofing box set to 30 to
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Incubate and Watch
Place bags in an oven with only the light on, or in a proofing box set to 30 to 32 Celsius. After 16 hours the mold becomes visible as white fuzz spreading across the beans. After 24 hours the cake should be firm and solid white throughout. Around 30 to


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Store and Use Your Tempeh
Refrigerate finished tempeh immediately and use within five days.
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Store and Use Your Tempeh
Refrigerate finished tempeh immediately and use within five days. For longer storage, slice and freeze in portions for up to three months. Tempeh benefits from a quick steam or simmer before frying to soften and mellow the flavor. Pan fry slices in a


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When Things Go Wrong
A batch that smells like ammonia has over-fermented, usually from too much heat. A batch with pink, red, or black patches that smell off is contaminated and should be discarded. A batch that does not colonize at all usually means the beans were too wet, the starter was dead, or the incubation space was too cold. Adjust one variable at a time and the next batch will almost always succeed.