I have always loved Tempeh, an Indonesian fermented soybean product, but it is hard to find in my area. Now that I've tried this simple recipe, I find that it has a much fresher, more delicious flavor and is less expensive too!
Makes two large blocks of tempeh.
- 2 c non-genetically modified dry soy beans
- 2 Tbsp distilled white vinegar
- 1 (3g) packet tempeh starter culture
- Soak the beans in plenty of fresh water overnight or for 10 hours.
- Massage beans with hands until the beans are all split and hulls float to top.
- Use colander to drain and remove hulls. (This takes several rinses.)
- Place beans in a large pot and cover with fresh water by 2 inches. Bring to boil, reduce heat, and simmer 1 hour. Drain well.
- Place beans on a clean towel to dry for an hour or so. Pat completely dry and place in a dry bowl.
- Add the vinegar and mix well. Stir in the starter culture and mix thoroughly.
- Using 2 plastic quart-sized zip-lock bags, place half of the beans in each, forming 1-inch thick blocks. Deflate, fold any excess of the bag over, and zip shut. Lay flat, side by side, in a baking dish.
- Use a clean needle or pin to prick about 15 holes in the surface of each plastic bag.
- Place beans in an oven with the light on or a running pilot light to obtain a temperature of 85-91 degrees F. Allow tempeh to culture 36 hours or until a white coating appears on the bean mass.
- Place at room temperature for another 12-24 hours, or until the mass is firm and solid. Slice and serve in your favorite recipes. Refrigerate or freeze unused portion.