Fresh Tempeh
Fresh, uncooked tempeh isn’t for everyone. Once heated, however, tempeh mellows and takes on more of a nutty quality, with the mycelium acting similar to marbling in meat. “It adds this rich, almost fatty quality,” says Belanger. “It can be used in soups, stews, pan-fried, baked; it’s just so versatile.”
Ingredients
- 1 pound legumes, such as lentils, chickpeas or adzuki beans
- 2 tablespoons Rhizopus oligosporus culture (available online)
- 1 tablespoon vinegar, such as apple cider or white wine
- 1 large banana or ti leaf, available at ethnic food markets, cut into two 12-inch x 6-inch rectangles
Instructions
- Soak beans overnight, then drain. Cook beans until tender but firm. Drain, and spread on baking sheet to dry.
- In a large bowl, mix beans with Rhizopus culture and vinegar, and place approximately ½ to ¾ cup in the center of a banana leaf.
- Fold up each side of the leaf, then tie each packet with a rubber band or twine.
- Place leaf packets on a perforated baking sheet or cooling rack and leave in a warm, draft-free place for 1 to 2 days. The longer you ferment it, the firmer and denser your tempeh will be. Keep in a closed container in the refrigerator for 5 to 10 days or freeze for up to 12 months. Makes 2.
Notes
TEMPEH TIDBITS
- Rhizopus oligosporus feeds best off thin-skinned legumes like lentils and chickpeas.
- Be sure your workspace and equipment are clean, so the good mold isn’t competing with bad mold.
- Don’t overpack your tempeh bundles; mycelium needs room to grow.
- Tempeh doesn’t like excess moisture, so pat legumes dry before using.
- When wrapping, be sure legumes are completely covered so they don’t dry out.
- Any black spots (mold) on your tempeh are safe to eat. Avoid consuming tempeh with green mold.
About the author
Just call Katie Belanger the mistress of mold. The owner of Santa Cruz’s Honey B Market is on a mission to raise the profile of nutrient-dense, fermented, plant-based foods and increase their accessibility in the marketplace, starting with fresh tempeh and her new business called Funky Bean. She is the author of The Little Book of Tempeh.
