How to Find Whole Soybean Tempeh That’s Worth Buying
This is what real whole soybean tempeh looks like: a solid block of whole, organic soybeans woven together by a soft white mold. You can see every bean. The texture…
What Kind of Soybeans for Tempeh Should You Use?
The best soybeans for tempeh are whole, dried yellow soybeans (Glycine max). They give you a firm block, a strong fermentation, and plenty of protein. We've run tests on dozens…
Understanding Tempeh Soybean Prep at Home
We turn soybeans into tempeh through fermentation. We use a particular culture called Rhizopus oligosporus. It breaks down the beans, making them firmer, boosting the protein you can actually absorb,…
Which Soybeans Make the Best Tempeh?
We make a lot of tempeh. After years of testing in our own kitchen, we're convinced the best beans are fresh, whole, yellow soybeans that are non-GMO. They have a…
Are Dehulled Soybeans Better for Tempeh?
Forget the whole beans. If you want tempeh that slices clean and holds up in the pan, you need to start with dehulled soybeans. We learned this the hard way…
How Whole Soybeans Affect Flavor in Tempeh
Flavor starts with the bean. Whole soybeans give you a mild, nutty base, a little sweetness, and a natural savoriness that soaks up other flavors during cooking or fermenting. We've…
Why We Use Whole Non-GMO Soybeans for Better Tempeh
We start with whole, non-GMO soybeans. It’s a foundational choice for us. While raw beans are nutrient-dense, the real magic happens in the kitchen: a 100g serving of our prepared…
Real Nutritional Benefits of Whole Soybeans
Whole soybeans are incredibly nutritious, and we build our recipes around them at SoyaMaya. The numbers speak for themselves: 100 grams of prepared tempeh delivers a concentrated 19-20 grams of…
What Is the Difference in Texture in Tempeh?
The texture of tempeh isn't random. It's decided before fermentation even starts, in how the soybeans are prepared. Whole beans and split beans create completely different structures as the Rhizopus…
Tempeh Made From Whole Soybeans: Why It Tastes Better
Tempeh is soybeans, fermented and pressed. We make it in our kitchen. A serving has about 11 grams of protein, and because we use the whole bean, all the fiber…