Making tempeh is a process of fermenting soybeans using the mold Rhizopus oligosporus. Here are the general steps:

1. **Soybean Preparation**: Soak the soybeans in water overnight or at least 8 hours. After that, drain the soybeans.

2. **Boiling Soybeans**: Boil the soybeans that have been soaked in clean water until cooked. Ripe soybeans usually crumble easily when squeezed.

3. **Drying the Soybeans**: Drain the soybeans and let them cool to a temperature of around 35-40�°C. This is important so that the mold can grow well.

4. **Mold Inoculation**: Sprinkle isolated Rhizopus oligosporus mold (can be purchased as tempeh yeast) evenly throughout the aired soybeans.

5. **Fermentation**: Place the inoculated soybeans in a container or wrap using banana leaves or plastic. Let fermentation take place for 24-48 hours at a temperature of around 30-32�°C.

6. **Packing**: After the soybeans are wrapped and the fermentation process is complete, the tempeh is ready to be consumed. Usually, tempeh will feel dense and have a distinctive aroma.

This process can vary slightly depending on local preferences and conditions, but in general those are the basic steps for making tempeh.