Tempeh
Nutrition (per 100 g)
- Calories
- 193
- Protein (g)
- 20.3
- Fat (g)
- 10.8
- Carbs (g)
- 7.6
- Fiber (g)
- 1.4
- Sodium (mg)
- 9
Protein-dense fermented soybean cake with moderate fat and low carbohydrates. Sodium remains low unless marinated or seasoned.
Storage
- Room temp: up to 0 days
- Refrigerated: up to 7 days
- Frozen: up to 90 days
Tempeh is a compact cake of fermented soybeans bound by a white mycelium. It has a firm, chewy bite and holds shape when sliced, cubed, or crumbled, and it readily takes on marinades after a brief steam. It cooks well by searing, stir frying, grilling, or braising and is sold in vacuum-sealed blocks, plain or mixed with grains or other legumes.\n\nOriginating on the island of Java in Indonesia, tempeh developed as a Rhizopus-fermented soybean food and spread through Indonesian and Southeast Asian cuisines. Modern production steams dehulled soybeans, inoculates with starter, and incubates to knit a cohesive cake now made worldwide.
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Recipes with Tempeh
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