A soybean cake fermented rich in protein and fiber, with a meaty texture and nutty flavor.
An Indonesian food product made from fermented soybeans with a fungus (Rhizopus), forming a solid and compact cake. Unlike tofu, fermented tempeh retains the whole seed and has a firmer texture.
Fermented tempeh is made by inoculating cooked soybean seeds with a Rhizopus culture, allowing the fungus to ferment the seeds over 24 to 36 hours. This process creates a natural bonding agent that holds the seeds together, forming a uniform cake. Unlike tofu, which is coagulated, fermented tempeh retains the complete structure of the soybean seed, making it richer in fiber and nutrients. Fermentation improves digestibility and reduces anti-nutritional compounds present in raw soy.
A complete source of plant-based proteins containing all essential amino acids, rich in fiber, minerals, and vitamin B, contributing to satiety and muscle development.
Consume 100-150g of fermented tempeh 2-3 times a week as an alternative to animal proteins. Well cook the tempeh (grilling, frying, or steaming) to optimize digestibility. Marinate the tempeh before cooking to enhance flavor.
Fermented tempeh is a highly digestible and nutritious plant-based protein, perfect for vegetarian and vegan diets.
A question about Fermented Tempeh? Ask our nutrition AI.
Ask a question