description Tempeh Overview
Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus until they form a firm, compact cake bound together by white mycelium. It originated on the island of Java and has been documented in Indonesian cuisine since approximately the 16th century. The fermentation process partially breaks down proteins and antinutrients in the soybeans, improving their digestibility and nutritional bioavailability. Tempeh is a staple protein source in Indonesian cooking and has gained global adoption as a plant-based protein.
insights Ranking position
Tempeh ranks #31 of 176 in the Fermented Food ranking, behind Labneh, ahead of Colatura di alici.
help Tempeh FAQ
What is tempeh made from?
Tempeh is a firm, fermented soybean cake originating from Indonesia, specifically the island of Java. Unlike tofu, the whole soybeans are bound together by a fermentation process driven by Rhizopus mold.
What gives tempeh its firm texture and binds the beans together?
The distinct, cake-like texture of tempeh is created by a specific type of mold called Rhizopus oligosporus. This fungus partially digests the soybeans and weaves a dense white mycelium that binds the beans into a firm block.
Where does tempeh originate?
Tempeh originated in Indonesia, with documentation of its production dating back to around the 16th century on the island of Java. Today, it has grown from a regional staple into a globally significant plant-based protein source.
How do you cook with tempeh?
Because it is firm and holds its shape well, tempeh is incredibly versatile and can be sliced, cubed, or crumbled before cooking. It readily absorbs marinades and is commonly pan-fried, baked, or added to stir-fries and stews to provide a nutty, earthy flavor.
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