Tempeh comes from Indonesia, where it is a staple that is consumed in a variety of ways
(fresh or dried, for example).
In addition to being an extraordinary source of fiber and vegetable proteins, tempeh presents a series of very interesting and beneficial effects on health.
Then the question arises: What is tempeh made of?
Tempeh is Made with Three Main Ingredients:
3-Tempeh Starter (A specific type of Mushroom used in fermentation)
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As you can see, tempeh is easy to make and requires indeed very few ingredients.
Tempeh is indeed a fermented food, with a more compact texture and a slightly more pronounced taste than tofu. It is not smooth either, since you can still distinguish and bite the beans.
Normally it is made with soy, but we can also make it with other legumes such as black beans, chickpeas and white beans and even with cereals.
The Benefits of Tempeh
Tempeh is very rich in antioxidants and isoflavones. It also contains different B vitamins and some natural antibiotics, due to the mold used to ferment it. There is also a lot of fiber, amino acids, high quality protein, calcium, and essential fatty acids. It is also very low in fat.
Where to Find It?
Tempeh is mostly available in specialty food stores and supermarkets, as well as in Asian grocery stores. It can be found fresh (in the refrigerated section) or frozen. As this is a perishable, unpasteurized product, it usually only keeps for a few days!
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