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 unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.
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 ofprotein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
History :
Tempeh originated in today's Indonesia, probably on the island of Java.
The invention of tempeh is connected to tofu production in Java. The tofu-making industry was introduced to Java by Chinese immigrants circa the 17th century. Chinese Indonesian historian Ong Hok Ham suggests that tempeh was accidentally produced as the by-product of the tofu industry in Java; as discarded soybeans residue caught the spores and grew a certain whitish fungi that was found to be edible.
Preperation :
In the kitchen, tempeh is often prepared by cutting it into pieces, soaking inbrine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior-its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, they will create white feathery fluff which bonds the cut, this is normal and still edible.
Sr.No Parameters Values
1
Energy (kcal/100g)
239
2
Protein (g/100g)
23.42
3
Fat (g/100g)
14.32
4
Carbohydrate (g/100)
4.15
5
Sugar (g/100g)
Nil
6
Dietary Fiber (g/100g)
1.70
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