Breaking The Mold

Would you like some moldy bean cake? It’s been fermenting in my pantry for two days! Wait, where are you going?!

Chickpea Tempeh

Tempeh, the ancient Indonesian invention that sustained countless generations, seems to fly in the face of modern food safety. Most foods enshrouded in a layer of white fuzz should go straight to the trash, but a block of tempeh sporting a similar fur coat, on the other hand, is destined for the dinner table. Though it’s been a plant-based staple long before we ever had meatless beef, this prime protein failed to take off on the mainstream market with the same enthusiasm. Whether it’s the cause or result, there remains a significant gap in widespread awareness and acceptance.

Air Fried Edamame Tempeh

Cast In The Same Mold

Mold is a type of fungi, just like mushrooms. Microscopic, multicellular, and often misunderstood, mold can be a very good thing indeed. Rhizopus oligosporus (R. oligosporus) is the beneficial fungi responsible for transforming a pile of beans into fully fermented tempeh, encasing the proteins in fluffy white mycelium. Tempeh that’s been wrapped tightly, either in banana leaves or punctured plastic bags, will have a smoother, more compressed layer of mycelium, whereas one given more open space will look genuinely furry and soft. Both are

Inoculated Chickpeas

DIY, Don’t Buy

Homemade tempeh is leaps and bounds better than anything store bought, not that there’s an abundance of choice in most grocery stores. Soybeans are the most common base, traditionally and commercially, but starting from scratch means you can use any bean you like, and beyond. I’ve had wonderful success with chickpeas and edamame especially, and I’m just getting started. All you need are tempeh cultures, dry beans, and vinegar. Cook the beans, toss with vinegar, let stand until the surface is dry to the touch, toss with cultures, and pack into plastic bags. Puncture the bags with a toothpick so the tempeh can breathe, and let it rest in a warm place (70 – 90 degrees) for up to 48 hours. That’s all it takes!

Chickpea Tempeh Noodle Bowl

Seeking Mycelium, Not Mycotoxins

Fresh, properly fermented tempeh should smell nutty, mushroom-y, earthy, and just subtly funky. It should NOT smell like ammonia, alcohol, or rotting garbage. It’s perfectly fine if there are some dark spots, but not if they’re slimy, sticky, or crumbling apart. There IS the danger that bad bacteria might find this inviting guest room you’ve carefully curated and decide to move in. Always use common sense; when in doubt, throw it out. Since tempeh is quick and cheap to make, you’re better off starting again.

Edamame Tempeh

New Tempehtations

For anyone even remotely interested in learning more about tempeh, I implore you to delve into The Book of Tempeh by William Shurtleff and Akiko Aoyagi. First published in 1979, it’s still the most complete, definitive text on the history, science, nutrition, and recipes for both creating and using tempeh. There’s so much more to it than I could ever hope to cover in a blog post, nor would I try. I’m simply hooked on the satisfaction of growing my very own mold, intentionally, to make a staple food I thought was impossible to make at home. The war against mold is over, if you want it.