10 Facts About Tempeh

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans.

Tempeh originated in Indonesia, almost certainly in central or east Java with an estimated discovery between a few centuries ago to a thousand years or more.

Tempeh argued that the two food products are made of the same ingredient and that genetically speaking, soybeans are from China, though the specific variety was never mentioned.

Tempeh later began to be made with white soybeans, leading to the decreased use of its native black variety.

Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked.

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Tempeh is a perishable food and must be wrapped and placed into the refrigerator or freezer immediately after incubation or other processing steps such as blanching.

Tempeh packaged in perforated polyethylene bags is usually repacked inside another labeled, non-perforated bag for distribution and sale, and for easier labeling.

Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews.

Tempeh can be sold and consumed fresh within 48 hours once removed from its incubator.

Tempeh can be frozen whole or in slices, depending on preference.