This chunky, tender cake of soybeans is consumed daily in Indonesia, usually with rice as part of the main meal, or sometimes by itself as a snack. In Indonesia, tempeh-making is a household art that varies somewhat from home to home.
Whole soybeans are usually mixed with a grain such as rice or millet.
In Western tempeh factories, commercial starters are used to produce tempeh, and the fermentation process takes place under carefully controlled conditions. Whatever process is used, the result is a cake of soybeans with a rich flavor sometimes described as smoky or nutty. The flavor also has been compared to that of mushrooms. Frozen tempeh keeps well for several months. Tempeh can be kept in the refrigerator for about 10 days.