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Tempeh
Soy product from Indonesia, used as protein source / From Wikipedia, the free encyclopedia
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Tempeh or tempe (/ˈtɛmpeɪ/; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans.[1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.[2] A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
![]() Fresh tempeh | |
Alternative names | Tempe |
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Place of origin | Indonesia[1] |
Region or state | Central Java, East Java, Special Region of Yogyakarta |
Main ingredients | Soybeans, Fermentation starter (Rhizopus spp.) |
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It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.[3][4]