Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing combined with controlled fermentation to bind soy beans into a cake form, similar to a very firm vegetarian burger patty. It is a rich and staple source of protein.

The fermentation process of the whole soy beans makes tempeh rich in protein, vitamins and dietary fibers. It has a firm structure and a flavor which increases with aging.

The fermentation process renders the soy carbohydrates in tempeh more digestible. In traditional production of tempeh, the starter culture often contains beneficial bacteria that produce vitamin B12. The fermentation process allows the body to absorb the minerals that soy provides.

Tempeh is prepared by cutting it into pieces, soaking in brine or sauce and frying. Cooked tempeh can be eaten as such. It can be used in stir frys, soups, salads, sandwiches and stews.

Tempeh’s complex flavor has been described as nutty, meaty and similar to mushroom. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores.

Grated Tempeh may be used in the place of ground beef in tacos. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior.

Tempeh boiled with spices, and palm sugar and fried gives a dark, damp, spicy sweet tempeh.