WHAT IS TEMPEH?
So… What Is Tempeh?
A traditional fermented food from Indonesia.
Tempeh is made from whole soyabeans that are cooked and fermented until they bind together into a firm, sliceable block. The result is a distinctive food with a satisfying texture and mild, nutty flavour .... and an umami note.
How tempeh is made?
TEMPEH vs TOFU
Both are made from soya, but they're quite different.
| TEMPEH | TOFU | |
|---|---|---|
| Base ingredient | Whole cooked soyabeans, fermented | Soya milk, coagulated and pressed |
| Process | Solid-state fermentation with Rhizopus mould | Coagulation of soya milk, similar to cheese-making |
| Texture | Firm, dense, whole-bean, chewy | Soft to firm, smooth, custard-like |
| Protein (per 100g) | ~18 to 20g | ~8 to 17g, depending on firmness |
| Fibre | Higher, whole beans retained | Lower, mostly removed with the okara |
| Flavour | Nutty, earthy, savoury | Mild, neutral, absorbs marinades |
| Digestibility | Often easier, thanks to fermentation | Generally well tolerated, less pre-digested |
| Best uses | Sliced, fried, grilled, crumbled into hearty dishes | Scrambled, blended, used in soups, desserts, sauces |
What does it taste like?
Mild. Nutty. Slightly earthy. with Umami notes.
Tempeh has a distinctive flavour and satisfying texture.
It is delicious on its own when cooked until golden, but it also absorbs marinades, spices and sauces beautifully.