Tempeh - fermented soybean block

Tempeh is a traditional Indonesian dish made from fermented soybeans. The beans are cooked, inoculated with Rhizopus oligosporus mold, and left to ferment, forming a compact block with a white coating. Tempeh has a distinctive nutty and earthy flavor and firm texture. It is an excellent source of plant protein, fiber, B vitamins, and probiotics. In Indonesian cuisine, it is traditionally deep-fried in oil. Modern cooking uses it as a meat substitute in burgers, salads, and stir-fry dishes.