Tempeh has been known in Indonesia for over 1000 years and is a hand-made product based on organic soya beans. After soaking and cooking, they are mixed with a harmless mould (rhizopus) and incubated for around 24 hours.
Owing to the enzymatic action during fermentation, the nutrients are more easily digestible and harmful components such as oligosaccharides and phytines are broken down. This results in a product with a digestive-coefficient of 86%, rich in high-quality proteins with all the essential amino acids. Tempeh contains A and B vitamins, niacin, folic acid, pantothenic acid, biotin and minerals such as calcium, phosphorus, iron, magnesium, potassium, zinc and manganese. On top of this, tempeh is low in fat and completely cholesterol free.
Preparations in the kitchen:
Cut the tempeh in slices and bake these in the pan with a sauce (whine, cream) or you can fry the slices on both sides in sufficient oil and cover with a marinade of shoy, herbs. You can also make a marinate of salted water and garlic. Drain the slices of tempeh, roll in flour and fry. Serve with a sauce or incorporate into herby casseroles. Tempeh is also perfect for wok preparations and stews.
- smoked tempeh (tempeh smoked in natural way.)
- tempeh bacon (the vegetarian alternative for ordinary bacon. Can be prepared like regular bacon.)