A fermented soybean cake, with a texture similar to that of soft tofu. It has a yeasty, nutty flavour.
Tempeh is cake of soya beans that is made by removing the hull of cooked, soya beans, mixing with a rhizopus culture, and incubating for a day or two. The culture helps hold the soya beans together in a cake form. It is common to find tempeh made with added ingredients such as vegetables or grains.
A food made from split soybeans, water, and a special bacteria, which is allowed to ferment for several hours. Eaten in Indonesia and Ceylon as a staple food. Available prepacked, ready to prepare, in some natural food stores.
Pronounced tempay, this soya-bean based product is found in the freezers or chill cabinets of good health stores and delis. You can buy it in a whole block (frozen) or in plain & marinated strips. The marinated strips make a great alternative to bacon! As well as being high in protein and easy for the body to digest, the plain variety is fantastic in Japanese or other oriental-style food (Thai curry for example) whereas the strips make lovely sandwich fillers. It tastes quite nutty and has a dense, chewy texture.
An Indonesian soy food. It is made by inoculating cooked soybeans with an edible mold spore. The mycellium bind the beans together into a cake-like mass, which is then cooked for making other dishes. A high protein food, it is also a source of B-12 in the diet.
A grainy-textured soy product. Can be made from different grains, including rice, millet, and barley. Available in health food stores.
a soy bean derived meat substitute.
an Indonesian soybean product made of fermented, presoaked and cooked soybeans. It has a strong flavor and may be fried, steamed, boiled, baked or grilled.
dish made from split soybeans, water, and a special bacteria, that is allowed to ferment for several hours. Tempeh is eaten in Indonesia and Sir Lanka as a staple food. It is available pre-packed, ready to prepare, in some natural food stores.
A traditional Indonesian fermented soybean product. High in protein and vitamin B12. Used in soups, stews, sea-vegetable dishes, sandwiches, salads, dips, and a variety of other dishes.
A high-protein food of Indonesian origin made from partially cooked, fermented soybeans.
A chunky, tender soy bean cake used in traditional Indonesian food. Whole soy beans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake with a smoky or nutty flavor. These cakes are marinated and grilled and added to soups, casseroles or chili.
Roughly the size and shape of a waffle, tempeh is a fermented soybean cake and is considered a whole food. Tempeh contains 50% more protein than hamburger and is cholesterol free. It is a vegetarian source of Vitamin B12. Tempeh is found in the freezer section and is available plain or mixed with grains or seaweeds.
high protein, cultured food made from soybeans and sometimes grains
A fermented soybean cake used in Indonesian cooking.
is a traditional soyfood, made from split soybeans, water & beneficial bacteria, allowed to ferment for several hours before being formed into a patty. It is rich in protein, fiber, & minerals, & is a high source of Vitamin B12.
Made from fermented soy beans, this product is popular...
A fermented soybean cake popular in Asia and among health conscious Americans. Boasting a yeasty robust flavor Tempeh is an acquired taste for many people. Its meaty texture works well in burgers stews and as cutlets and kebobs. Tempeh is high in protein B vitamins and enzymes which facilitate digestion.
Tempeh is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It originated in Indonesia, where it is most popular, although it is common in other parts of Southeast Asia as well. It is especially popular on the island of Java, where it is a staple source of protein.