What is tempeh? About the ingredient tempeh. Including 37 recipes with tempeh, nutrition data, and where to find it.
Tempeh(/?t?m.pe?/), or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that bindssoybeans into a cake form. Tempeh is unique among major traditional soy-foods in that it is the only one that did not originate inChina or Japan.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.
Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, andvitamins. It has a firm texture and strong flavor.
Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
Tempeh is usually found in the other section or aisle of the grocery store or supermarket.
Tempeh is a member of the Legumes and Legume Products USDA nutritional food group.
|British (UK) term:||Tempeh|
There are 36 recipes that contain this ingredient.
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