Tempeh is a traditional Indonesian food made from fermented soybeans that are pressed into a firm, cake-like block. The fermentation process binds the whole soybeans together, resulting in a dense, chewy texture and a nutty, earthy flavor. It is a versatile plant-based protein source that can be sliced, crumbled, baked, fried, or grilled.
Characteristics of tempeh
Origin: Indonesia
Texture: Firm, dense, and chewy
Flavor: Nutty and earthy
Ingredients: Traditionally made from whole soybeans, but can also be made from other beans or grains
Nutritional profile: A good source of plant-based protein, fiber, iron, and B vitamins
How it is made
Soak and cook soybeans: The soybeans are first soaked and cooked.
Ferment: A starter culture of Rhizopus mold is added, and the mixture is allowed to ferment.
Bind: The mold grows, creating a dense, cottony mycelium that binds the soybeans together into a solid block.
How it is used
Because tempeh is a blank slate for flavor, it's often marinated to add taste before cooking.
It can be cooked in various ways, such as being crumbled like ground meat, baked, or pan-fried.
It is a popular ingredient in vegan and vegetarian cuisines, used in everything from sandwiches to stir-fries.
Type
Legume
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