How to make tempeh with mung beans
PLEASE NOTE: this tutorial is for colder countries where the temperature in your house is no more than 22C. If your room temperature is above 27C, there is no need to cover the beans with tea towels or electric blanket. Just leave the batch in a safe place. How do I know when the house is around 25C? If I walk around the house in a tank top and the windows are open.
Mung beans can be purchased in Chinese supermarkets, health stores or online. It is easier to make mung beans tempeh as there is no requirement to split the beans and spent hours removing the hulls.
- 500 grams of soaked or small sprouted mung beans
- 5 tablespoons of 5% acidity white vinegar or apple cider vinegar or juice of a lemon
- 2 grams of Tempehtation starter (please check the instruction on the product label)
- Clean tap water
- A large pot to soak and boil the beans
- Satay stick to make holes in the plastic bag (or a large needle if you have one). Sanitise the stick by pouring hot boiling water on it and leaving to dry for 1 hour
- Tea towels, thick blanket and an incubator
- An electric fan (optional)
- Plastic zip lock bag (this can be reused) or biodegradable plastic bags
- A strainer
- Clean utensils
After rinsing, the beans must be soaked and immerse for over 8 hours. If sprout is desired, after the initial 8-hour soak, rinse and transfer to a clean jar or bowl then cover with a cloth. it will take about 24-36 hours for tiny sprouts to appear.
Prior to cooking, strain off the water and replace with fresh clean water.
Cook from the point of boiling for 8 minutes (if using an induction hob). Alternatively , steam for 20 minutes or if using InstantPot, steam for 5 minutes.
Strain off the water and leave to cool.
Allow to dry on double tea towels. Dry until there is no more surface moisture.
Add 2 grams of Tempehtation starter and mix through evenly.
Transfer to zip lock bags. Perforate using the satay stick at a distance about 1cm. Ensure thickness no more than 2.5cm.
The beans have expanded from 500 gram to 900 gram.
Place the packed beans on a clean tray and wrap it around with 2 clean thick bath towels (it was -2C here). Ensure that the minimum room temperature is at 19-20C. I used an electric blanket as an incubator with temperature set at 27C. Leave the beans undisturbed.
After 24-30 hours some tiny condensation will appear. Remove the towels carefully and leave undisturbed in a cooler room.
Here they are looking beautiful. Mung beans tempeh is done when the beans surface is completely covered in white mycelium. Congratulations!






