Tempeh | Healthiest Foods

Share Top Five February 2, 2019

Tempe or tempeh is a traditional soy product originating from Indonesia. 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. Tempe is the only major traditional soy food that did not originate from Greater Chinese cuisine,More info:wiki

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#10 14 Tempeh Recipes That Prove It’s More Delicious Than Tofu,More info:self

I’m a big fan of really good tempeh recipes, which are underrated and often overlooked in favor of recipes using tempeh’s cousin: tofu.

Tempeh is made with fermented whole soybeans (and sometimes other beans or grains, like barley and rice), so it has a nutty flavor and dense, seedy texture—unlike tofu, which is made from soy milk curds and therefore has a softer, more delicate taste and feel. Because tempeh has a more complex texture and flavor profile than tofu, it is, in my opinion, much more delicious when done right.

Crumbled tempeh makes for a hearty ground-meat substitute—perfect for earthy vegetarian tacos, sloppy joes, or meatballs. For recipes for which you need the tempeh to be nice and tender, it needs a bit more TLC than the quick sauté you might give tofu.

#9 Basic Oven-Baked Marinated Tempeh,More info:epicurious

Although the marinade sounds similar to several of those given for tofu, it’s just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.