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Soy and legumes from Lausanne, Switzerland
A lab recipe from EPFL that turns okara, the wet pulp left from soy milk and tofu, into a tempeh-like cake with the tempeh mould Rhizopus oligosporus. The okara is soured with vinegar, sterilised, partly dried to 70 % water, mixed with three times the usual starter and held at 30 °C for 48 hours in pierced bags.
| Okara | Fresh from Migros Industrie and frozen within hours; 82.4 wt% water as received[koptelova2024] |
| Vinegar | Mixed into the thawed okara to lower the pH and keep bacteria out[koptelova2024] |
| Rhizopus oligosporus starter (commercial)15 g per kg of okara | The supplier advises 5 g/kg for soybeans; okara needed more[koptelova2024] |
| Starter | commercial Rhizopus oligosporus tempeh starter |
Total time across the recorded steps: 2 days
What changes: Okara is soured with vinegar and heated hot enough to kill all microbes
The thawed okara is mixed with vinegar first; the utensils go into the autoclave too. Output: sterile, slightly acid okara.
Microbes at work in this step
vinegar lowers the pH and the autoclave kills what is left
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A lab recipe from EPFL that turns okara, the wet pulp left from soy milk and tofu, into a tempeh-like cake with the tempeh mould Rhizopus oligosporus. The okara is soured with vinegar, sterilised, partly dried to 70 % water, mixed with three times the usual starter and held at 30 °C for 48 hours in pierced bags. Made in 5 steps over 2 days. The longest step, incubate until the mould binds a cake, takes 2 days (Koptelova A 2024) and runs at 30 °C (Koptelova A 2024). Rhizopus oligosporus does most of the fermenting.
| Main step | 2 daysReported[koptelova2024] | Incubate until the mould binds a cake |
|---|---|---|
| Temperature | 30 °CReported[koptelova2024] | Incubate until the mould binds a cake |
Unlike tempe gembus, which is made from pressed okara wrapped in leaves, this lab recipe sours, sterilises and part-dries the okara, then uses a measured dose of starter three times the soybean dose. The study reports each choice it tested, including the ones that failed. In a 2022 Taiwanese study of soybean residue (okara) tempeh, a different recipe, autoclaved okara inoculated with 5 % R. oligosporus at 30–33 °C grew bright-white mycelium in 24 h and 48 h, and sporangia turned dark with longer fermentation [hariyanto2022].
Okara spoils fast because it is so wet. The study notes that plain okara does not survive 48 h at 30 °C, while the fermented cakes did not spoil in that time.
Every number is labelled with how it is known. How this atlas is made
Part of an EPFL study, published in Chimia in December 2024, on turning wet food side streams into food. The same paper describes a Swiss start-up that dries brewer's spent grain. A 2026 Thai lab study fermented okara at about 60 % water and 30 °C with five fungi; the Rhizopus cakes were ready in 24 h (Farniga 2026).
