Tempeh

Tempeh is a traditional Indonesian fermented food made by culturing soybeans, or sometimes other legumes or grains, into a firm cake.

Tempeh is a traditional Indonesian fermented food made by culturing soybeans, or sometimes other legumes or grains, into a firm cake. It is commonly used as a plant-based protein and is known for its nutty, earthy flavour and dense texture. In Canada, tempeh is widely available in grocery stores and is commonly used in vegetarian and vegan cooking, including as a meat alternative in North American recipes.

Origin and history

Tempeh originated in Indonesia and is a traditional Indonesian food. It is widely described as a traditional Indonesian food, especially associated with soybeans fermented into a cake or block form.

Production

To make tempeh, soybeans are cooked, cooled, inoculated with a starter culture, and fermented until the beans bind together into a firm cake. Some versions also use other beans, grains, or wheat, so labels should be checked for gluten.

Nutrition and diet

Tempeh is a plant-based protein source that is often described as nutrient-dense and high in protein, with some sources also noting fibre, vitamins, and minerals. It is commonly used as a vegetarian or vegan meat substitute because it is high in protein. Its overall health value depends on the rest of the diet and how it is prepared.

Culinary use

Tempeh is valued for its ability to absorb flavour and is commonly sliced, cubed, crumbled, fried, baked, or sautéed in savoury dishes. Its fermentation gives it a firmer texture and more pronounced flavour than tofu. Many sources note that it cooks quickly and takes on seasonings well.

Availability in Canada

Tempeh is widely available in Canadian grocery stores and is commonly used in vegetarian and vegan cooking, including as a meat alternative in North American recipes.