How to make peanut tempeh

peanut tempeh Some people don't like to make soybean tempeh because of the tedious work to remove the soybean hulls, especially if they don't have a grain mill. In our local Asian supermarket I found peeled raw peanuts and though that they would be an easy ingredient to make tempeh. After some trial and error I succeeded in making peanut tempeh, although I must say that I still prefer the taste and texture of original soybean tempeh. Rhizopus molds also don't like peanuts as much as they like soybeans, because they grow slowlier on peanuts and require extra fermentation time to form nice and firm tempeh. The peanut tempeh is bit harder, maybe because the peanuts where quite large, and has a slight bitter aftertaste. This is what you need to make 700 g peanut tempeh: 500 g peeled raw peanuts, 1 teaspoon tempeh starter and 4 tablespoons vinegar. You will notice that you need quite a lot of peanuts for only 700 g final product, that's because the peanuts do not absorb that much water as soybeans do.

Step 1: Soaking the peanuts

Rinse the peanuts and soak them in enough water for about 12 hours.

Step 2: Cooking the peanuts

Drain the peanuts, put them in a cooking pot and add enough water to cover them. Add the vinegar and cook for 60 min. This is a longer cooking period than for soybean. Drain off the water and dry the peanuts by continue heating them in the pot on medium heat for a few minutes and until the peanuts are dry. Allow the peanuts to cool down to below 35°C.

Step 3: Inoculation

Sprinkle the peanuts with 1 teaspoon of tempeh starter and mix everything thoroughly with a large clean spoon for about one minute.

Step 4: Fermentation

Perforate a plastic bag of about 18 x 28 cm every 1 cm with a thick needle. Put the peanuts in the bag, seal or close it and incubate for 2 to 3 days at 30°C. Then the plastic bag should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.