© Copyright Laurence Saettel

(pronounced tem pay)
It is a traditional Indonesian food.

It is made from whole cooked soybeans, sometimes mixed with another cooked grain such as rice or millet and inoculated with a mold (Rhizopus oligosporus). The fermentation begins. It will make the grains and beans hold together and more digestible. Then the mixture will be pressed into a flat rectangular block. A tender soybean cake is obtained. It has a chewy texture and a nutty flavor.

Pure soybeans Tempeh have a stronger flavor than other Tempeh.

Tempeh can be kept in the refrigerator for about 10 days.

Nutritional values

100 g of tempeh provide
Proteins 17 g
Carbohydrates 8 g
Fats 15 g
Calcium 80 mg
Iron 2 mg
Zinc 1.5 mg

How to use it?
Tempeh can be added to soup, sauces, casseroles, and chili; it can be steamed, grilled, sauté, or marinated.

You may see blackish spots on its surface, they are residues of mold that was used for the fermentation and are therefore harmless. You can remove them before cooking.

Vegetarian chili

Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
Site hosted by MaVille-Online.