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Soy and legumes from Central and East Java, Indonesia
Tempe gembus is tempeh made from ampas tahu, the cooked pulp left after tofu making. The pulp is pressed under stones, steamed, mixed with ordinary tempeh starter and kept under banana leaves for about two days, until white Rhizopus mould binds it into a soft, sliceable cake.
| Cooked okara (ampas tahu) | From tofu works that boil the soy slurry before straining; greyish-green with bits of hull[gandjar1972] |
| Laru (tempeh starter) | The same starter used for soybean tempeh; 0.03 % gave a good cake in the lab, about a tenth of the soybean dose[gandjar1972] |
| Banana leaves | To wrap the cakes, or to cover them on a woven tray[gandjar1972] |
| Starter | laru tempe (Rhizopus starter for soybean tempeh) |
Total time across the recorded steps: 2.1 days – 3.9 days
What changes: Stones squeeze the water out of the okara in a sack
Output: pressed okara.
Microbes at work in this step
Not documented for this step.
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
Tempe gembus is tempeh made from ampas tahu, the cooked pulp left after tofu making. The pulp is pressed under stones, steamed, mixed with ordinary tempeh starter and kept under banana leaves for about two days, until white Rhizopus mould binds it into a soft, sliceable cake. Made in 5 steps over 2.1 days – 3.9 days. The longest step, wrap in banana leaves and let the mould grow, takes 22 h – 2 days (Gandjar I 1972) and runs at 29–31 °C (Gandjar I 1972). Rhizopus oligosporus and Rhizopus arrhizus does most of the fermenting.
| Main step | 22 h – 2 daysReported[gandjar1972] | Wrap in banana leaves and let the mould grow |
|---|---|---|
| Temperature | 29–31 °CMeasured[gandjar1972] | Wrap in banana leaves and let the mould grow |
| Acidity | pH 5.9–6 → 7Measured[gandjar1972] | Sell and eat it fast |
Tempe gembus uses tofu pulp, not whole beans. Because the pulp is already broken up, the mould grows faster and needs about a tenth of the starter, but the cake also spoils sooner than soybean tempeh.
In one test from 1972, Gandjar and Slamet found no aflatoxin B1, B2, G1 or G2 in tempe gembus fermented by Rhizopus; that is not a guarantee for other batches. Okara that is too wet rots instead of fermenting, and the cake keeps less well than soybean tempeh.
Every number is labelled with how it is known. How this atlas is made
Older informants told Gandjar and Slamet in 1972 that tempe gembus was unknown before the Second World War. It began to be eaten around 1943, when village food stocks in Java ran low, and was sold mainly to poorer buyers because it cost much less than soybean tempeh. A 2026 study notes that okara fermented with Rhizopus is known as tempeh gembus or black oncom, and with Neurospora as red oncom (Farniga 2026).
