Tempeh

Description

Tempeh is a fermented block made from soybeans with a dense, slightly crumbly texture and a subtly nutty, earthy flavor; its surface can be marbled with white mycelium, and when browned, it takes on a deeper, caramel note. It is exceptionally rich in high-quality plant protein, fiber, B vitamins, and minerals such as iron, calcium, and magnesium; fermentation improves the absorption of nutrients and reduces the amount of anti-nutritional phytic acid, which aids digestion and may support the lipid profile in a plant-based diet. In the kitchen, tempeh works wonderfully when marinated, fried, grilled, or crumbled as "meat" for sauces, curries, salads, and sandwiches due to its ability to absorb flavors. It should be stored in a cool place: an unopened package in the refrigerator, and once opened, it should be used within a few days or portioned and frozen for 2–3 months; prepared dishes can be kept in the fridge for 3–4 days.