Soybeans bound into a firm white cake by a living mould, nutty and dense enough to slice and fry. It is documented in Java by the early nineteenth century and mentioned in the Javanese Serat Centhini; fermenting with Rhizopus is a Javanese invention.
It is a mould ferment that depends on a live starter culture and a held temperature and humidity — and on acidifying the beans first specifically to keep other organisms out. Tempeh is sold fresh in most cities and frozen almost everywhere else.
What goes into it
- soybeans, dehulled
- vinegar, to acidify the soak
- a Rhizopus oligosporus starter
- perforated banana leaf or plastic for wrapping
How it is made
The beans are soaked, dehulled, partly cooked and dried on the surface, then acidified and inoculated with Rhizopus spores. They are wrapped in perforated leaf or film and held at around 30°C (86°F) for a day or two while the mould grows through the mass, knitting the beans into a solid white cake. The acidification and the temperature both matter: they favour Rhizopus over everything else in the room.
How long it takes: 24 to 48 hours of incubation
How it is eaten
Sliced and fried, simmered in coconut curry, or made into tempeh goreng and orek.
History
Documented in Java by the early nineteenth century and mentioned in the Javanese Serat Centhini; fermentation with Rhizopus mould is a Javanese invention.
Frequently asked questions
What is Tempeh?
Tempeh is a fermented & pickled from Indonesia: soybeans bound into a firm cake by white mould, nutty and dense. Documented in Java by the early nineteenth century and mentioned in the Javanese Serat Centhini; fermentation with Rhizopus mould is a Javanese invention.
How is Tempeh made?
The beans are soaked, dehulled, partly cooked and dried on the surface, then acidified and inoculated with Rhizopus spores. They are wrapped in perforated leaf or film and held at around 30°C (86°F) for a day or two while the mould grows through the mass, knitting the beans into a solid white cake. The acidification and the temperature both matter: they favour Rhizopus over everything else in the room. It takes 24 to 48 hours of incubation.
Can I make Tempeh at home?
No, and the atlas gives no method for it. It is a mould ferment that depends on a live starter culture and a held temperature and humidity — and on acidifying the beans first specifically to keep other organisms out. Tempeh is sold fresh in most cities and frozen almost everywhere else.
What goes into Tempeh?
Soybeans, dehulled, vinegar, to acidify the soak, a Rhizopus oligosporus starter, perforated banana leaf or plastic for wrapping.
How is Tempeh eaten?
Sliced and fried, simmered in coconut curry, or made into tempeh goreng and orek.
