California Farm Tempeh Soy Bean Cake

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

My third annual attempt to make tempeh from soybeans, fresh crop non GMO. The other two attempts started out well, but then failed, smelling sour. Good tempeh has a nutty mushroom smell like truffles. This time I started with 4 cups of dry soybeans. To ferment the beans, I use both fresh tempeh and tempeh starter to make eight one cup size cakes. I save one cake to fermentvfurtjer till black, and to use as starter for the next batch.

California Farm Tempeh Soy Bean Cake

My third annual attempt to make tempeh from soybeans, fresh crop non GMO. The other two attempts started out well, but then failed, smelling sour. Good tempeh has a nutty mushroom smell like truffles. This time I started with 4 cups of dry soybeans. To ferment the beans, I use both fresh tempeh and tempeh starter to make eight one cup size cakes. I save one cake to fermentvfurtjer till black, and to use as starter for the next batch.

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Ingredients

I day soak, 1 hour cook, 3 days ferment
2 people, 8 dinner cakes
  1. 4 cupsdry fresh crop non GMO soybeans (soyamerica)
  2. Tempeh starter Rhizopus Oligosporus (amazon), or fresh tempeh
  3. 4 Tbsdistilled rice vinegar
  4. Equipment: flat collander or bamboo steamer with top, 8 quart ziplock bags to store cakes airtight, laser thermometer, air fryer oven at 90F degrees
  5. Cost: tempeh starter free, soybeans $1.50, 8 cup size cakes, 36 cents per cake

Cooking Instructions

I day soak, 1 hour cook, 3 days ferment
  1. 1

    Dehull the beans: soak 4 cups dry whole beans 24 hours in ample water on kitchen counter till bubbles appear on top of the water and beans triple in weight and size. Drain beans and put them in breadmixer with whisk, run on low till hulls separate and beans split. Remove most of the hulls by rinsing several times.

  2. 2

    Bring dehulled split beans to rolling boil in 8 quarts of water, the heat will kill the wild bacteria and fungi. Skim off foam and any floating hulls. Boil one hour. Pour boiling water and beans slowly into collander to sterilize collander. Drain, cool beans to 90F degrees. You now have 8 cups of beans.

  3. 3

    Make 2”-3” layer of beans cooled to 90F degree in steamer or collander, sprinkle with 4 Tbs distilled rice vinegar and 1/2 cup crumbled tempeh as starter, mix beans, vinegar and starter. Keep in airfryer at 90F degrees. When beans start fermenting, white spores will develop. Transfer beans with white spores to perforated quart ziplock bags. Let more spores develop in bags.

  4. 4

    When tempeh cake is white all over and firm, after a few days, and smelling like truffles, put perforated bags in airtight quart bags. Keep in freezer 2 months. Keep one bag behind in collander in 90F degree oven to ferment further till white micelium turns grey and black, making darker spores, then freeze this one to start next batch in 2 months. Steam tempeh cake 20 minutes for dinner. Enjoy.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. I learned growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish from my farmer grandparents and parents. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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