Tempeh

Tempeh is a fermented soybean food that is most popular in Southeast Asia. Similar to tofu, tempeh is actually quite different. The fermentation process gives tempeh many nutritional and flavor components not found in tofu. It has a stronger taste and firmer texture than tofu and is considered easier to digest.

Tempeh begins with whole soybeans, which are softened and cracked or pulped. A mild acidulent, usually vinegar, is added and a culture containing the Rhizopus oligosporus fungus is mixed in. The beans are spread into a thin layer and are allowed to ferment for approximately 24 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia. If the fermentation proceeds for too long a time, black spores may form on the surface — this is not harmful, although the highest quality tempeh has little or no sporulation visible. A mild ammonia smell may accompany good tempeh as it ferments, but is usually not overpowering.

            When cooking tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and frying in oil. Cooked tempeh can be eaten alone, or used in chili, soups and stews. Tempeh has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, and is now available in many western countries in ethnic markets and health food stores.