What is Tempeh?
Both tofu and Tempeh are made from the soybean plant. Though similar to each other, there are some important differences. Tempeh is made from partially cooked and fermented whole soybeans which have been pressed into a cake or patty form. In contrast, tofu is made from soy milk curds which have been pressed into various forms. As a result, Tempeh offers higher amounts of protein and dietary fiber, as well as more vitamins, because the process used to make it preserves the whole bean. Because it is made using whole beans instead of milk from soybeans, Tempeh has a firmer texture and stronger flavor when compared to its more well-known cousin, tofu. In fact, Tempeh is closer to miso than it is to tofu.
Tempeh is a traditional food in many countries, including Java and Indonesia, where it is sold in markets even in the smallest villages. Though unfamiliar in many American homes, Tempeh is a healthy food that should be incorporated into your family’s meals. Tempeh is made from partially cooked and fermented soybeans and may also contain grains or seeds.
The process of making Tempeh begins with whole soybeans. They are first softened and dehulled, and then partially cooked. A fermentation starter is mixed into the beans. They are then spread into a thin layer and allowed to ferment for about a day.
The texture is firm, tender, and chewy; it has been described as a “nougat-like” texture. It may have a mild mushroom or yeast-like aroma, and can be sliced or cubed without crumbling. Tempeh can be used as you would use meat in any dish. The best dishes made using tempeh simply substitute this soybean-based product for animal-based protein sources. It can be prepared hundreds of ways, using any cooking method, and easily absorbs the flavors of sauces and other ingredients. Alone, it has a distinctive nutty or mushroom-like flavor.
Though the health benefits of Tempeh are just now reaching western cultures, in fact Tempeh has been a staple of traditional cuisine in Indonesia for hundreds of years. However, it was not commercially produced in North America until the 1970’s. Today, Tempeh is growing in popularity as a healthy source of protein. It offers a wide range of nutrients including calcium, fiber, potassium, magnesium, and many other vitamins and minerals in addition to a protein source with no carbohydrates or saturated fats.