tempehiin

Tempeh is a traditional Indonesian food made from fermented soybeans. It is a popular ingredient in various cuisines around the world, particularly in vegetarian and vegan diets. The process of making tempeh involves soaking soybeans in water, then inoculating them with a mold called Rhizopus oligosporus or Rhizopus oryzae. This mold colonizes the soybeans, causing them to coagulate and form a cake-like substance. The tempeh is then steamed, which kills the mold and gives it a firm texture. The result is a nutty-flavored, slightly chewy food that can be used in a variety of dishes, such as stir-fries, soups, and sandwiches. Tempeh is known for its high protein content and is often used as a meat substitute in many cultures. It is also a good source of various vitamins and minerals, including calcium, iron, and B vitamins. The fermentation process used to make tempeh is similar to that used in the production of other fermented foods like miso and kombucha.