Tempeh: An Ancient Indonesian Treasure and How to Make It

Tempe is an ancient food from Indonesia

Tempeh, an age-old Indonesian delicacy, has been captivating taste buds and nourishing cultures for centuries. This versatile and nutritious food product is made from fermented soybeans, transforming them into a protein-packed, savory delight. With a rich history rooted in Indonesian culture, tempeh has gained popularity worldwide due to its remarkable health benefits, sustainability, and unique umami flavor. In this article, we will explore the fascinating history of tempeh, its nutritional value, its environmental impact, and delve into the step-by-step process of making this traditional culinary treasure.

The History of Tempeh

Tempeh has a long and storied history that dates back to ancient Indonesia. The exact origins of tempeh remain somewhat shrouded in mystery, but it is believed to have originated on the island of Java over three centuries ago. The Indonesian islanders discovered that fermenting soybeans with the help of the Rhizopus oligosporus mold not only preserved the beans but also enhanced their nutritional value, making them more easily digestible and flavorful.

Over time, tempeh gained popularity in Indonesian households as a valuable source of protein, replacing meat in many traditional dishes. Its popularity soon spread to other Southeast Asian countries, including Malaysia, Thailand, and the Philippines. In recent decades, tempeh has transcended geographical boundaries and is now enjoyed by people around the globe, not only for its taste but also for its numerous health benefits.

Nutritional Value of Tempeh

Tempeh's rise in popularity can be attributed to its exceptional nutritional profile. As a plant-based protein source, it is highly regarded among vegetarians and vegans. On average, a 100-gram portion of tempeh usually provides:

• Protein: Approximately 18 grams of complete protein, containing all essential amino acids.
• Fiber: Around 8 grams of dietary fiber, aiding in digestion and promoting gut health.
• Vitamins and Minerals: Rich in essential nutrients such as iron, calcium, magnesium, phosphorus, vitamin B6, and vitamin B12.
• Isoflavones: Naturally occurring plant compounds with antioxidant properties that may help reduce the risk of certain diseases.

Environmental Impact of Tempeh Production

The environmental impact of food production is a growing concern, and here, tempeh shines as a sustainable option. The production of tempeh involves less environmental strain compared to conventional livestock farming. As soybeans are the primary ingredient, their cultivation requires less land and water when compared to animal agriculture.

Furthermore, the fermentation process that transforms soybeans into tempeh is energy-efficient and generates less greenhouse gas emissions compared to meat production. This makes tempeh an eco-friendly choice for conscious consumers looking to reduce their ecological footprint and combat climate change.

The Tempeh-Making Process

Making tempeh at home can be a rewarding and fulfilling culinary experience. While the process may seem daunting initially, with a little practice and attention to detail, anyone can create their own batch of delicious homemade tempeh. Here is a step-by-step guide to making tempeh:

Step 1: Ingredients and Equipment

To begin, assemble the subsequent ingredients and tools:

• 2 cups of soybeans
• Tempeh starter culture (Rhizopus oligosporus spores)
• Distilled water
• Large pot
• Colander
• Large mixing bowl
• Clean cloth or cheesecloth
• A container that is tightly sealed or a plastic bag with tiny perforations

Step 2: Soaking the Soybeans

Thoroughly rinse the soybeans under cold water to remove any dirt or impurities. Put the soybeans in a spacious pot and pour an adequate amount of water to completely submerge them. Let the beans soak for a prolonged period, ideally overnight or for a minimum of 8 hours.This process softens the beans, making them suitable for the next step.

Step 3: Cooking the Soybeans

After soaking, drain the soybeans and transfer them back to the pot. Pour in clean water and heat it until it reaches its boiling point. Reduce the heat and simmer for about 30 to 40 minutes or until the beans are soft enough to be easily mashed.

Step 4: Draining and Drying the Soybeans

Drain the cooked soybeans in a colander and let them cool for about an hour. Once they have cooled down, spread them out on a clean cloth or cheesecloth to dry slightly. Make sure there is no excess moisture as it can hinder the fermentation process.

Step 5: Mixing the Tempeh Starter

Prepare the tempeh starter culture by following the instructions on the package. Generally, the tempeh starter contains Rhizopus oligosporus spores that promote fermentation. Mix the tempeh starter with the cooked and dried soybeans, ensuring that each bean is well coated.

Step 6: Fermentation

Move the mixture into a container or plastic bag that can be tightly sealed. Flatten the mixture to about 1 to 2 inches thick. Puncture small holes in the bag or container to allow air circulation. This encourages the growth of the mold needed for fermentation. Keep the container in a warm place with a temperature around 30°C (86°F) for optimal fermentation.

Step 7: Fermentation Duration

The fermentation process typically takes around 24 to 48 hours, depending on the ambient temperature. During this period, the mold will spread, covering the soybeans and binding them together into a solid cake-like structure.

Step 8: Harvesting and Storing Tempeh

Once the fermentation is complete, the tempeh should have a white, cottony appearance with a nutty aroma. Carefully remove the tempeh from the container, and it is now ready to be cooked or stored. Tempeh can be stored in the refrigerator for up to ten days or frozen for more extended periods.

Conclusion

Tempeh, an Indonesian culinary treasure, is more than just a tasty plant-based protein option. Its ancient history, remarkable nutritional value, and eco-friendly production process have earned it a well-deserved place in global cuisine. Making tempeh at home is a rewarding venture that allows individuals to connect with tradition and explore the boundless creativity of cooking. By incorporating tempeh into our diets, we not only promote personal health but also contribute to a more sustainable and environmentally conscious future. So, go ahead, embrace the rich flavors of tempeh, and embark on a journey to savor the wonders of this timeless Indonesian gem.