Tempeh (pronounced TEM pay) is a traditional Indonesian food. In Indonesia, tempeh-making is a household art that varies somewhat from home to home. Whole soybeans are usually mixed with a grain such as rice or millet. A “starter”- usually a piece of tempeh from a previous batch – is added to begin the fermentation process.  In Western tempeh factories, commercial starters are used to produce tempeh, and the fermentation process takes place under carefully controlled conditions. Whatever process is used, the result is a cake of soybeans with a rich flavor sometimes described as smoky or nutty. The flavor has been compared to that of mushrooms.

Buying & Storing Tempeh

Tempeh is found either in the refrigerated section where the tofu is or in the freezer. Frozen tempeh keeps well for several months but doesn’t change in texture the way tofu does. (Read about tofu.) Tempeh can be kept in the refrigerator for about 10 days. As with other aged or fermented products, a little mold on the surface of tempeh is absolutely harmless, so don’t be put off by a few black spots.

Using Tempeh

Tempeh has a tender chewy consistency that makes it an excellent addition to a variety of foods. It is delicious when cooked on the grill. However, I tend to recommend that people steam the tempeh first before using it in any other way – whether they’re ultimately going to fry, grill, or saute it.

Add chunks of tempeh to spaghetti sauce, sloppy joes or chili mix, or to favorite soups and casseroles. Steam and grate tempeh and mix with chopped onions and celery and mayonnaise for a sandwich spread. Pan fry it with mushrooms, onions and bread crumbs for a delightful mushroom stuffing.

Nutritional Value of Tempeh

Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as protein, calcium, B-vitamins and iron.