tempe

Tempe, or tempeh in English, is a traditional Indonesian fermented food made from soybeans. It is especially associated with Java, where it has been produced for centuries as a durable, protein-rich staple. Tempe can also be made from other legumes such as chickpeas, mung beans, or a mix of beans.

Production is centered on fermentation. Fresh soybeans are cleaned, soaked to loosen the hulls, dehulled, and cooked. After cooling, a fermentation culture containing spores of a Rhizopus mold (commonly Rhizopus oligosporus) is added to the beans. The mixture is formed into a cake and kept in warm, humid conditions for about 24 to 48 hours. The mold grows a white mycelial network that binds the beans into a single firm cake, with a nutty, mushroom-like aroma.

Nutrition and composition: Tempe is high in protein and dietary fiber, and contains vitamins and minerals such as B vitamins, manganese, and phosphorus. The fermentation process can reduce phytic acid and may improve mineral availability. It is cholesterol-free and low in saturated fat, and the texture ranges from firm to chewy.

Culinary uses: Tempe can be sliced or cubed and fried, grilled, crumbled into stews, or used in stir-fries and sandwiches. It has a nutty flavor and holds marinades well.

Safety and storage: When produced with clean equipment and proper fermentation, tempe is generally safe to eat. Store refrigerated and use within a few days, or freeze for longer storage. Like other soy products, it may cause allergies in sensitive individuals.

See also: Tempeh, Fermented foods, Indonesian cuisine.