TEMPEH (Tempe)

Tempeh (Tempe) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarianburger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Liketofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins.  Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B₁₂ (though it is uncertain whether this B₁₂ is always present and bioavailable)