Tempeh
Tempeh is a traditional Indonesian food made by fermenting and pressing soybeans with rhizopus mold, valued for its firm texture and nutty aroma as a popular high-protein meat substitute among vegetarians worldwide.
Nutrition
Tempeh contains about 19 grams of protein per 100 grams. Fermentation partially breaks down the phytic acid and oligosaccharides in soybeans, improving the body's ability to absorb the protein and minerals, while dietary fiber remains intact, giving tempeh a strong sense of fullness.
How to Choose
Good tempeh forms a firm, compact block evenly covered in white mold, with a faint nutty, mushroom-like aroma. If large black or gray patches appear on the surface along with a sharp ammonia smell, it has spoiled and should not be eaten.
Cooking
Tempeh's firm texture holds up well to pan-frying and grilling. Slice and fry it until golden and crisp outside, tender inside, or cut it into chunks for braising or curries. Marinating it in sauce for 10-15 minutes beforehand helps it absorb flavor, and it's a common patty ingredient in Western-style veggie burgers.
Storage
Tempeh should be refrigerated at all times; unopened, it keeps for 1-2 weeks. Once opened, eat it within 3-4 days, or portion and freeze it for more than a month — the texture holds up well after thawing.
Tips
The occasional black spore spots that appear on tempeh's surface are a normal part of fermentation, fundamentally different from spoilage — they typically show up as small, evenly scattered dots rather than large spreading patches, and don't affect food safety. Thanks to its firm, chewy texture, tempeh sliced thin and pan-fried until crisp on both sides makes a filling for sandwiches with a flavor and texture remarkably close to bacon — a popular technique in Western vegetarian cooking.
