Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 17, 2005 01:15 PM

Tempeh - Homemade Fermented Soybean Product!

  • e

Europeans have cheese, San Franciscans have sourdough bread -- Indonesians have tempeh, an everyday food made from fermenting soybeans in a plastic bag (or banana leaves) with yeast in a hot, humid room.

Typically you buy tempeh ready-made, even in Indonesia. And if you live there, buying it is like hunting for a loaf of bread; it is widely available, cheap, and most importantly, freshly produced. And since it has a savory taste and dense texture, it easily replaces meat which is typically very expensive.

Here in the states however, you'd be hard pressed to find fresh tempeh anywhere. It's only available in a frozen state at Asian markets like 99 Ranch or DiHo. These frozen blocks are a decent substitute, but only until you've had a freshly made batch of tempeh.

Making it at home is a painstaking process, which from what I can tell (I've only observed), involves carefully peeling the skin of each individual soybean after a good overnight soak in a water bath. Then there's the fermenting process, which needs to happen in a hot, humid environment. Recently, my family has been blessed with hot weather, rendering our garage a perfect breeding ground for the microbes that go to work in making our tempeh. But previous attempts in the dead of winter yielded nothing but rotten-smelling soybeans after hours of tedious labor.

Whether you make your own tempeh or buy it frozen, you have a myriad of ways to prepare it. It can be used in stir fries, stews, or grilled like a hamburger patty. My favorite way is deep frying after marinating in mashed garlic and salt.

The flavor is probably unlike anything the western palate has tasted before. It is chunky, with an alarming soft pebbly texture. The flavor is meaty with a little bit of tartness -- somewhere between a ripe mushroom and tofu. When deep fried, the outer skin gets crunchy and harbors the full intensity of the seasonings you put into it.

If you are intrepid enough to try to make tempeh on your own at home, just type "tempeh" on Google and the first site it lists ( will tell you anything and everything about the process. Otherwise find a package, post-haste, at your local Asian grocer!


  1. Click to Upload a photo (10 MB limit)
  1. I love tempeh, which is widely available in NYC health food store dairy coolers. I first had it in a tempeh reuben, which is a dish I make to this day . . .

    fry sliced up tempeh in a little peanut oil
    when the second side of the tempeh is browning, dump saurkraut (preferably fresh, perhaps sold in the same dairy cooler as the tempeh) into the pan and put on a lid so it steams and warms. On a nice tuscan roll or toasted rye bread, spread coarse mustard, tempeh and kraut. Crunchy, flavorful, and a little out of the ordinary sandwich!

    Raw onions, sliced thin, optional.

    1. My favourite tempeh preparation is fried with sambal belachan.

      My other favorite is the way you've described - fried with salt.

      2 Replies
      1. re: ju

        Hi - I love tempeh, too, and can get it at our Whole Foods Market (several types - my favorite is the five grain). My favorite way is by making stir-fry: tempeh cubes browned in oil, then add sugar, soy sauce and rice vinegar to taste - glaze them in a little bit of oil until the moisture from the soy and vinegar has evaporated, and the tempeh cubes are sort of caramelized. I make tofu this method, also, which I learned from a book called "This Can't Be Tofu". I will try the tempeh ruben, too, which sounds just great! Thanks!

        1. re: JennBenn

          I first tried tempeh over fifteen years ago in Indonesia. I didn't re-discover it in my (local SE Asian) grocer's freezer until five years ago, though. My favorite brand is Turtle Island Foods Indonesian-style tempeh. Absolutely yummy deep-fried, plain or with sambal kecap.

      2. I love crispy roasted tempeh. I used to work at a vegan café that marinated tempeh cubes in soy sauce and sesame oil, then roasted them until crispy. I would always sneak a few cubes from the trays as they cooled.