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Indonesian Tempeh

Tempeh is a traditional Indonesian superfood, made by fermenting soybeans with a starter culture. Tempeh has a rich smoky flavor and aroma with a firm, creamy, nutty texture. It is a great source of protein and vitamin B-12. Fermentation aids in developing a natural umami flavor which will make you fall in love with it.

Tempeh has no cholesterol, and it’s a good way to get B vitamins, fibre, iron, calcium, and other minerals.

100 grams of Tempeh contains 21 grams of Protein.

Things You Need

Non-Soy Tempeh.png


Soak the beans overnight for 10-12 hours in filtered water. They will triple in size, so use pot and water accordingly. 

Massage the beans with your hands and keep working until the beans are all split. The hulls will float to the top in the water.

Carefully remove the hull floating on the top using a colander or a sieve. Rinse the beans 2-3 times with fresh water.

Boil the beans with adequate water for 1 hour, or until completely cooked. At 40 minutes mark, add the vinegar and continue to boil. Discard the water.

Lay the beans on a clean towel, and pat them dry. Put them under a fan and let them air-dry for 10 minutes, or till they are dry to touch. Alternatively, use a hair dryer to blow hot air.

Once the beans are dried, put them in a bowl, sprinkle 1 packet of tempeh starter culture and mix thoroughly.  

Take a zip lock bag, fill the soybeans, and spread it to form a 1-inch thick layer. Poke holes using a toothpick or a skewer. Alternatively, you can use a banana leaf. 

Leave it to ferment at 30-35°C for 36-48 hours. 

Store in the refrigerator for 10 days or 6 months in the freezer.


It is better to add Vinegar as per the instructions. The vinegar is needed to provide a slightly acidic environment that favors the growth of Rhizopus. It also enhances the nutty mushroom flavor of Tempeh.

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