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Tempeh
.jpg) Fresh tempeh | |
| Alternative names | Tempe |
|---|---|
| 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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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.
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]
- ^ a b Shurtleff, William; Aoyagi, Akiko. "History of Tempeh". www.soyinfocenter.com. p. 1. Retrieved 2018-09-16.
- ^ "Tempeh". Dictionary.com.
- ^ Bennett, Beverly Lynn; Sammartano, Ray (2008). The Complete Idiot's Guide to Vegan Cooking. Penguin. p. 17. ISBN 9781592577705. Retrieved 6 May 2011.
- ^ Dragonwagon, Crescent; Gourley, Robbin (2002). Passionate Vegetarian. Workman Publishing. p. 639. ISBN 9781563057113. Retrieved 6 May 2011.
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