page_title: Tempeh
section_title: Preparation
hierarchical_section_title: Tempeh / Preparation
caption_attribution_description: English: Sandwich made of tempe, eaten at the Juice ja Cafe in Ubud in Bali, Indonesia.
context_page_description: Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
  It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
context_section_description: In the kitchen, tempeh is often simply prepared by cutting it into pieces, soaking in brine or salty sauce, and then fried. In Java, tempeh is often traditionally prepared by cutting it into pieces, marinated in a mixture of ground garlic, coriander and turmeric, salt and water; then deep fried, and often served with sambal ulek chili paste. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews.
  Tempeh performs well in a cheese grater, after which it may be used in the place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior. Its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, they will create white feathery fluff which bonds the cut—this is the Rhizopus mold still growing—this is normal and perfectly edible.
caption: Tempeh burger
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