Tempeh is made by soaking soybeans overnight, then boiling them with the hulls (Malaysian) or without the hulls (Indonesian) for 30 min. The excess water is drained off, and the beans are placed on a tray for inoculation with a piece of tempeh or Rhizopus oligosporus (2,36). … Tempeh is usually cooked before it is eaten.

Why is tempeh bad for you?

Tempeh, along with other fermented soy products, is generally considered safe for most people. However, some individuals may want to consider limiting their intake of tempeh. Those with a soy allergy should avoid tempeh altogether. Eating tempeh may trigger an allergic response for these people.

What bacteria is used to make tempeh?

The zygomycete Rhizopus oligosporus is traditionally used to ferment soybean tempeh, but it is also possible to ferment other legumes and cereals to tempeh.