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Like tofu, tempeh is a soy-based product. It's made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake. Most versions also contain beans, grains, and flavorings. (There do exist soy-free versions of tempeh that contain only grains or other beans.) 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.
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The ingredients needed to make What is ‘Tempeh’ or ‘Tempe’?:
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The combination of fermented fungus is generally called "tempeh starter" or "tempeh yeast". Tempeh is a cake-like substance made from cooked and slightly fermented soybeans. This fermentation helps to break down the phytic acid in soybeans, making the starches in tempeh easier to digest. After fermentation, the soybeans are formed into a patty similar to a very firm veggie burger or a block.
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This fermentation helps to break down the phytic acid in soybeans, making the starches in tempeh easier to digest. After fermentation, the soybeans are formed into a patty similar to a very firm veggie burger or a block. How to Cook Tempeh Tempeh is a powerhouse food, but it often gets overshadowed by its more popular cousin, tofu. But how much do you actually know about this plant-based protein? Tempeh is a soy-based food, sometimes used as an alternative to meat.
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