tempeh

Tempeh is a traditional Indonesian fermented soybean product. It is made by inoculating cooked soybeans with a surface culture of a mold, typically Rhizopus oligosporus, and allowing it to ferment into a cohesive cake bound by white mycelium. Tempeh originated in Java and has been eaten for centuries in Indonesian cuisine; in recent decades it has gained popularity worldwide as a protein-rich meat substitute.

During production, soybeans are soaked, dehulled, and cooked, then cooled before being mixed with a tempeh starter. The mixture is packed into blocks or bags and incubated at warm temperatures (around 28-30°C) for about 24 to 48 hours. The resulting cake holds together due to the mycelial network. Although soybeans are most common, tempeh can be made from other legumes or grains.

Tempeh is high in protein and dietary fiber and provides minerals such as calcium and iron. Because of fermentation, it is typically easier to digest than plain soybeans and contains little or no lactose. It has a nutty, mushroom-like flavor and a firm, chewy texture, making it versatile in cooking. It can be sliced and pan-fried, grilled, crumbled into dishes, or added to stews, curries, and sandwiches.

Tempeh should be kept refrigerated; unopened packages can last through the printed date, while opened tempeh should be used within several days. It can be frozen after cooking to extend shelf life. Spoiled tempeh may develop a sour smell or slimy surface, and any mold that is colored other than white should be discarded. Gluten-free tempeh is possible when made solely from soybeans, but cross-contamination can occur with non-soy grains.