Tempeh

I have heard so much of this superfood, a health product.  Wikipedia has a very comprehensive description …………….

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.  Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine.

Tempeh (pronounced TEM-pay) originally came from Indonesia where it was an ancient delicacy, and remains a time-honoured favourite getting even more popular than ever as the world becomes more international and health conscious.  Tempeh is one of the few vegetarian sources of vitamin B12, high in protein and low in saturated fats with no cholesterol.

Tonzu organic tempeh istempehtonzu

  • Gluten free
  • Dairy free
  • Cholesterol free
  • No artificial additives
  • Protein

Due to its health benefits and being a versatile product, consumers from different backgrounds have integrated tempeh into their daily meal.  The nutty mushroom flavour, the tasty soy and high protein content that tempeh offers are also a preferred food for the vegetarian and vegan consumer.  My daughter said it tasted like taro which I quite agreed due to its firm texture though tempeh is not starchy.

Tempeh is now available in many health food stores, supermarkets as well as Asian grocery stores.  A common recipe is to slice or cut the tempeh in cubes and fry it until the surface turns crisp and golden brown. Another recipe is to grate it like cheese, or use it as an ingredient in soups, spreads, salads and sandwiches.

Yesterday, I bought a small pack of Tempeh from Countdown and cooked that into Sambal Tempeh using a few tablespoons of store bought sambal paste (typically made of chilli, tamarind, garlic and other spices).   Added a big onion, chopped into pieces and then some peas towards to end of the cooking.  Simple, yet appetising dish.

tempehsambal

I may one day try making my own tempeh from scratch if I could source a fermentation starter for fermenting the soybeans and binding them into a cake.

Related articles
How to make tempeh from scratch
Easy homemade tempeh
Introduction to tempeh

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