Tempeh Posted on January 16, 2019 by Durgan All about tempeh Tempeh is a type of fermented food popular in Indonesia and is traditionally made from cooked soybeans bound together by a tempeh-specific spore culture. This short one or two day fermentation process produces a firm, meaty-textured protein-rich food that is not only easier to digest, but is full of rich and savory flavors. The ingredients used to make tempeh basically act as a food substrate for the Rhizopus mold strains which predigest the sugar, fat and protein content. These white mycelium spores weave together the legumes forming a type of “bean cake” with a pleasant mushroom-like taste and aroma. Tempeh is a great whole food addition to a health promoting diet and is ideal for those wanting to cut back on meat consumption. For many people who can’t normally digest beans, tempeh is the perfect solution.
