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 from soybeans pressed into a firm cake. It is commonly used as a plant-based protein with a nutty, earthy flavour.

What it is

Tempeh is a fermented food originating from Indonesia, typically made from whole soybeans that are cultured and pressed into a dense, cake-like block. Its firm texture and nutty, earthy flavour set it apart from other soy products like tofu.

How it is made and used

Production involves cooking soybeans, cooling them, inoculating with a starter culture, and fermenting until the beans bind into a compact cake. In cooking, tempeh is often sliced, cubed, or crumbled and then fried, baked, or sautéed. It absorbs flavours well and works as a meat substitute in many savoury dishes.

Why it matters

Tempeh is valued as a nutrient-dense, high-protein plant-based food, making it a popular choice in vegetarian and vegan diets. It is widely available in Canadian grocery stores and is used in North American recipes as a meat alternative. Note that while tempeh is often gluten-free, some varieties include wheat or other grains, so check labels.