Tempeh

Tempeh is a traditional Indonesian fermented product made from soybeans cultivated with the mold Rhizopus oligosporus. The fermentation process produces a firm, compact block with a nutty flavor and a pronounced texture. Compared to tofu, tempeh has a stronger taste and a higher content of protein, fiber, and probiotics. It is a popular plant-based alternative to meat and is used for frying, baking, grilling, or braising. It is recommended to slice and marinate it before cooking. Tempeh is a rich source of plant protein, manganese, phosphorus, and B vitamins. It is an essential part of Indonesian cuisine as well as modern vegetarian and vegan cooking.