Tempeh

Tempeh is a traditional Indonesian fermented product of whole soybeans which, thanks to a noble mould, are bound into a firm, springy cake. It is one of the oldest and most nutritious plant protein foods, now widespread among vegetarians the world over.

Tempeh is made thus: boiled soybeans are inoculated with the mould culture Rhizopus and left to ferment for a day or two in the warm. The mould grows between the beans as a white dense mycelium that firmly binds them into a single solid “cake”. Unlike tofu, tempeh keeps the whole beans, so it has a firm, meaty texture and a pleasant nutty-mushroomy flavour with a note of umami. The fermentation not only binds the beans but also makes the soy easier to digest and enriches the product with vitamins and probiotics. Tempeh is exceptionally nutritious — rich in complete protein, fibre, and minerals. It is marinated, fried, baked, braised, and added to sandwiches, salads, stir-fries, and stews, where it absorbs flavours wonderfully. It is a valuable and healthy meat substitute in plant-based cuisine.