How to Make Tempeh [Homemade] – Easy Method

How to Make Tempeh [Homemade] – Easy Method

Hi Friends,
After several years of making my own tempeh, I have been able to improve the process
into a much less laborious one with equally satisfying result. First thing is to get good quality organic
and non-gmo soybeans. Good quality soy beans not only means
it is much better for your body but it also cooks better
and tastes more creamy. I am starting with 2 cups of soybeans that
I have soaked overnight or for at least eight hours. Once soaked drain all the water. You
may keep this water for the plants. This water is not good for us but it’s a good source
of nutrients for the plants. This is better used for outdoor plants rather than indoor
ones as the liquid might smell after a day or so.
One thing that I do differently now is that I do not dehull the beans. When I first started
to make tempeh, I used to dehull the beans by hand by massaging them into the water until
the hulls would float up. Then pour them out and keep doing this until most of the beans
are dehulled. But this is very time consuming and as it turns out, a rather unnecessary
process as I’ve made successful tempeh even without dehulling the beans.
So now, I just rinse off the beans a couple of times with fresh water and place them in
a large pot. Then fill the pot with fresh water to cover the beans so that the water
level comes to about an inch above them. Cover and cook on medium heat.
The reason why I also no longer dehull the beans is that I have noticed that they take a whole
lot longer to boil. Whereas when the hulls are left on, the beans become much softer
and creamier. Keep an eye on the pot and if the water starts
to boil over, place the lid at a slight angle to let more of the steam escape. Then lower
the heat. Once the excess steam has gone down, you can cover the pot again. Also check for
the water level every now and then. Check the beans for doneness as from 30 minutes.
Add more water if needed to cook the beans for longer. Soybeans may take from 30 minutes
to one hour to cook. Cook the beans until they are almost done
or to about 80% done. Then add in the vinegar. Continue to cook the beans until they are
soft but not mushy. I add the vinegar at the last stage of cooking
as when vinegar is added at the beginning, I’ve noticed that the acidity considerably
slows down the cooking process. I guess if you are using a pressure cooker, you can add
the vinegar right at the start. The vinegar is needed to provide a slightly
acidic environment that favours the growth of the mould. The good thing about making tempeh at home
is that you can cook the beans to the doneness that you like them. I usually cook the beans to the softness that I usually consume them. This results in a smooth and creamy texture; something that you will not get
with most store-bought tempeh. Once the beans are cooked, drain off most of the water. Then, return the beans onto
the heat and evaporate the remaining liquid from the pot.
Allow the beans to cool to about 35°Celsius (or 95°Fahrenheit).
Next, we are going to add in the rhizopus mould which is the tempeh starter. I buy mine
online. I’ll leave you some links below from where you can get it. If you want to
have tempeh without any black spots, make sure to get a good quality starter. Although
if you do get black spots, the tempeh is perfectly safe to eat. It is just the life cycle of
the mould that has aged a little bit more. Once beans are cooled to about 35°Celsius,
add in the mould and mix well. There are three ways that you can allow the
beans to ferment. A zip lock bag is the most convenient one. Perforate the bag at an inch
interval all over using a bamboo or metal skewer. This will allow the mould to breathe. Decide on the number of portions
you want to make and place a portion of the beans inside. Then close the bag and fold it if needed
to reduce the size so that you have a nice thickness
for the beans. Then evenly distribute the beans around. If you use a good quality zip
lock bag, you can actually re-use it several times before it wears out.
A more environmentally-friendly alternative to plastic is to use banana leaves which are
also the traditional way of making tempeh. I get frozen banana leaves from my local Asian
store. Cut the leaf to the size you need. Banana leaves are porous so they do not need
any perforations. Place some beans in the middle and lightly shape them to a rectangle.
Then fold the leaf over and secure with a toothpick. I only placed a small portion of
beans for today but what I tend to do is to place a larger amount and make a longer log.
Once the tempeh cake is formed, then I just cut through the leaf itself and store the
smaller portions. Sandwich the bags or wrapped leaves in between
two chopping boards and keep in a warm place. If you have an incubator, you may place them
in there overnight or you can leave them in the oven with only the lights turned on. Just
remember not to turn the oven on by accident and to remove them from there
or the incubator after 12 hours. During winter, if you have the radiator on,
you just can place them close by. What I have also found to work is to just
place the beans in a glass or ceramic dish. Then place the dish uncovered in a closed
large box. I have one of those cake boxes with a lid that seem to work great for that
purpose. Otherwise, you can just use any large box with a lid. Just keep the box in a warm
area of the house. After 36 to 48 hours, the tempeh should be
ready. The mould should be fully grown around the beans holding them together. For the wrapped leaf, you should be
able to see some spores through the cracks of the leaf, so you’ll
know that the mould have grown and the tempeh is ready.
For the one in the dish the spores may tend to go a little out of control with this method.
Also, the resulting tempeh is a little less compact and drier than when using a bag or
wrapped leaf. But the tempeh cake still holds together well. Make sure to thoroughly wash
the box afterward to clean it of all remaining spores.
Tempeh can be kept in the refrigerator for up to a week or it can be frozen for several
months. I usually make tempeh twice a year and freeze the batch for over 6 months.
Apart from soybeans, tempeh can also be made with other beans, legumes, grains, or a mixture
of these along with some seeds added in for extra nutrients, taste and texture. You can
make tempeh with chickpeas or lentils for a soy-free option for example.
If you make soymilk or tofu at home, a good way to use up the okara, that is the leftover
soy pulp, is to make tempeh with it. This works out to be very economical. In fact,
this is how tempeh was discovered in Java, Indonesia, during the production of tofu when
the discarded soybean pulp caught the spores and grew around the pulp. It was found to
be edible and tempeh was born. If using okara, you would just add a quarter
of the amount of vinegar to the warm pulp. Then mix in the mould and proceed as for the
rest of the recipe. Tempeh offers a much more nutritious and digestible
way to eat soy if you are not intolerant or allergic.
The fermentation process reduces the phytic acid in the soy and this allows the body to
better absorb the minerals. The gas causing substances are also considerably reduced by
the rhizopus mould. Tempeh has to be properly cooked before consuming. It can be steamed or boiled,
marinated and pan fried or used according to your favourite recipes. I hope you’ve enjoyed this video. Don’t forget to give it a thumbs up. And if you
attempt your own tempeh, share a picture with us and tag us on social media @veganlovlie.
Enjoy and see you soon.

100 thoughts to “How to Make Tempeh [Homemade] – Easy Method”

  1. ✿ Veganlovlie Recipes / How to Make Tempeh : Tempeh is one of the most rewarding things to make at home. I blogged about homemade tempeh back in 2012 but now it was time to make the video and share the experience that I have gained in making tempeh for several years. I have been able to improve the process into a much less laborious one with equally satisfying results. I hope this video will inspire you to make your own tempeh at home. ✿ FULL PRINTABLE RECIPE ▶

    Where to buy rhizopus mould (tempeh starter):
    Europe & International – (I really recommend them. This is from where I buy mine).
    Canada –
    Canada (soy-free starter) –
    US –
    US (soy-free starter) –

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    Cameraman and Video Editing: Kevin Mangaroo (
    Audio credit:
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  2. I like your video but may I confirm quantity of vinegar and starter that you used? Perhaps I missed it, but I didn't see any quantity. I guess it's 60 ml vinegar (any type) and 1 teaspoon (5 ml) of starter? Also, i used a ruce cooker set "keep warm" function. Is it too hot? Thanks for clarifying

  3. i need 4 times trying till success make tempeh but 1 thing I don't like about tempeh after becoming tempeh, it can't last long for weeks its will blacken n rot
    so after became tempeh I just have only about one week or less than that to cook it n consume it

  4. According to my research, the soybean hulls have enzymes that bind to the protein in the tofu making it less bioavailable. I personally always de-hull my soybeans.

  5. I enjoy tempeh however I had not considered making it from scratch. Perhaps some vegan will bring some to a meetup and I could try homemade prior to embarking on the journey myself. Now where is the link for the spores ???

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  7. Great job!Tempe is such a delicious foood ever! We eat very often in indonesia this is our traditional food very healty food also

  8. told ya,,,, when it's related to indonesia,,, your video will swarming by euphoric indonesian only, who tell everybody that they so so proud to be indonesian,,, but the fact is they rooting so much to foreign cultures, like korean, japanese, western or chinese cultures,,, they tend to have contradicted between their act and their sayings,,, oftenly the indonesian do not know what they talked about,,, and yesss,, indonesia adore so much to foreign people, specially western people or asian people like Japanese, Korean or chinese talked about every indonesia's thingy, specially their culinary

  9. as a man from turkey, i thought this was something sweet with condensed milk and walnuts, im amazed that ist mold and beans and i wonder how it tastes so much, wow !

  10. My hometown was surrounded by most Javanese..where Tempe become my favourite. I didn't know it so easy to make them. I ll try one.

  11. Yeay, food of my hometown 😆 I remember when I was in high school the teacher of home-industry class gave us task to make tempe or tahu (tofu). I decided to make tempe, (with the help of my mom of course, LOL). You are good in making this stuff. Thank you for the video 😊

  12. In the video you say it takes half an hour to an hour to cook the beans but it’s taken over two hours and they still aren’t cooked, I even soaked them for 24 hours. Every other website says they take up to three hours which definitely seems the case, have I done something wrong or missed something in the video because I really can’t see how you could have cooked them in an hour?

  13. Thank you so much for this video. My husband loves tempeh but buying it premade at the store is actually expensive. About €3 for a small package of 150 gramms. I will try to do it at home and we might save some money in the process.

  14. As an Indonesian, I eat tempe 3-4 times a week for my entire life, and still I love tempe so much. Your home made tempe is absolutely perfect!

  15. My Lecturer send to us this video and gave us assignment to find 5 criticl control points (CCP) in this process making tempeh 🙁 How this possible to find

  16. Olá, tudo bom ? gostaria de saber se você pode me recomendar um site para compra do start para fazer o misso, grado e obrigado amei seu vídeo.

  17. Does anyone knows whether tempeh contain K2 mk7 like natto?
    Tried to google it but did not find any info.. Natto tasted terrible but tempeh is tasty

  18. I am Indonesian, seeing this video make me feel so proud that foreign people also like tempe. As I know that tempe is one of the best probiotic food and it's very cheap sold here. Regards from Indonesia 😊😊

  19. Tempeh can be eaten by anyone !!! not necessarily to vegan, its great protein source !!! and also really delicious

  20. In Indonesia Tempe is very cheap i eat every day since i was little, my mom can't afford meats , but now i live in US , price tempe is very expensive, 2 sliced tempeh mendoan same as prices half kilogram as beef in Indonesia …thanks for the video now i can make my homemade tempeh …

  21. It's been a long time since I eat tempe. I don't live with my parents anymore. My mother used to cook tempe every morning as side dish and evening as snacks, served with homemade black coffee roasted by my grandma herself. I miss home.

  22. Hello, I don't have understood how you make tempeh without dehull soy beans? I have tried this but where soy beans are not dehull the spores not attach well and don't ferment well. Have you any advice?

  23. Thanks for the excellent instructions! Is it necessary to buy every time the fungus powder (the tempeh starter)??? Or is there a way you can use the mold grown in the tempeh you just made? Thanks!!!

  24. Hi Tanuja. I visited your channel accidentally and checked few videos. I must compliment your for good work , editing , video, lighting and relevent aspects of video making . I live in Quatre Bornes .😊.
    All the best for your future endeavours.

  25. I've been making my own soymilk at home so I am excited to learn that you can use the leftover pulp to make tempeh! I'm going to have to give this a try!

  26. My dad used to make homemade Tempeh for me all the time before he passed away. I am part Indonesian, and LOVE Tempeh. Love your method and will have to try it. Thank you!

  27. Celsius?? What the hell is THAT?!?! Asking for a monolinguistic average scholastic friendly American friend…

    lol jk (F°-32)/1.8

  28. nice video. a little correction about the okara-based tempeh: this was not how the first tempeh was discovered. Javanese people had made tempeh long before they made their first tofu (tempeh is from Java; tofu was brought into the country by Chinese immigrants). the okara based tempeh is a different kind of tempeh. it's called "gembus". they made this tempeh because they wanted to make use of the remnants of tofu making process (okara), which otherwise would have gone to waste. Indonesian people have this philosophy of not wasting any food/ingredient as it was traditionally seen as being ungrateful (to the Divine). that's why, they tried to "rescue" the okara and that's how "gembus" was born.

  29. I make tempeh professionally in a small family-owned shop (about 1,000 lbs per week), and your technique and knowledge are really impressive! We dry dehull our beans by splitting them first; it is impressive that you get such good tempeh without dehulling. Cheers, keep up the good work!

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