In addition, it is firm and easy to cut into slices, chunks or cubes and can be grilled, broiled, fried, sauteed, baked or steamed. Tempeh is made from whole, cooked soybeans that are fermented to form a dense, chewy cake. Sometimes the soybeans are mixed with other grains such as rice, millet, oats, barley or wheat. Some tempeh manufacturers even add chopped vegetables, like carrots or peppers. Since tempeh is made from the whole soybean, it is higher in fiber and lower in fat than soymilk and some tofus.
Some people say tempeh takes on the flavor of foods it is cooked with.
Marinating tempeh cubes does tend to alter the flavor slightly, but most of us will agree that nutty, earthy flavor remains. The texture is definitely chunky and chewy. It is perfectly normal and safe. It is a result of the natural culturing process, like the mold on the soft Brie cheese. It does not mean the tempeh is spoiled.