Tempeh

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What is Tempeh?

Tempeh is a traditional soya bean product that comes originates in Java, part of what is now modern Indonesia, where it has been eaten for centuries. The first producers in Europe came from Indonesia to setlle in the Netherlands. There they developed the method of allowing a special fungus culture to grow on fermenting soya beans... it sounds like it may have been an accident at first!

Modern Production:
The soya beans are soaked, dehulled and partially cooked and the culture is added. The culture is Rhizopus Oligosporus, which is allowed to develop on the soya beans. It gradually grows through all the beans, binding them into a block, often called a 'cake'.

For us Westerners this may all seem a bit strange, but the final product is highly nutritious and easy to use in the kitchen.

What does Tempeh taste like?
Tempeh has a firm texture, sometimes a little chewy and a unique, but pleasant flavour that is quite mild. You might think its a bit weird at first, simply because nothing tastes quite like it. It is often described as 'nutty' and often very slighty tangy because vinegar is used in production to encourage the Rhizopus culture. It is easy to season if you want to add more flavour.

Is it good for you?
Yes. Soya provides 'complete proteins' all the essetial amino acids that your body needs. Tempeh also provides Vitamin B2, copper, phosphorous, vitamin B2 and magnesium and is not high in fat. The Rhizopus Oligosporus culture is known to increase the digestibility of the soya beans AND reduces gases produced in the gut! The Rhizopus culture also produces a mild anti-biotic, which may explain why Tempeh eaters are said to have less intestinal infections.

Cooking Tips:
Seasoning: Soak in soy sauce, marinades, Worcester Sauce.

Frying: Traditionally, tempeh is unsually fried until golden. If deep fried in hot vegetable oil cook until golden and crispy. We suggest that if you have soaked the tempeh in any seasoning that you pat dry first with with kitchen paper so the oil will not spatter. You can also shallow fry in a little oil, but we sould suggest you cut the tempeh into cubes so you can give each flat side a good crisp surface.

Stir-Fries: If you want to use tempeh in stir fries we suggest you shallow fry it first before adding the other ingredients as it will be little tougher and cope better with being tossed about the pan.

Stewing: Tempeh is good for stewing as it readily absorbs the flavours it is soaked in. Cut into cubes of 2cm or larger before adding. It can also be fried first.