Tempeh

Description

Tempeh is a traditional Indonesian food made from fermented soybeans that are pressed into a firm, cake-like block. The fermentation process binds the whole soybeans together, resulting in a dense, chewy texture and a nutty, earthy flavor. It is a versatile plant-based protein source that can be sliced, crumbled, baked, fried, or grilled. Characteristics of tempeh Origin: Indonesia Texture: Firm, dense, and chewy Flavor: Nutty and earthy Ingredients: Traditionally made from whole soybeans, but can also be made from other beans or grains Nutritional profile: A good source of plant-based protein, fiber, iron, and B vitamins How it is made Soak and cook soybeans: The soybeans are first soaked and cooked. Ferment: A starter culture of Rhizopus mold is added, and the mixture is allowed to ferment. Bind: The mold grows, creating a dense, cottony mycelium that binds the soybeans together into a solid block. How it is used Because tempeh is a blank slate for flavor, it's often marinated to add taste before cooking. It can be cooked in various ways, such as being crumbled like ground meat, baked, or pan-fried. It is a popular ingredient in vegan and vegetarian cuisines, used in everything from sandwiches to stir-fries.

Nutrition

Vitamins & minerals

Багатий на вітаміни групи B (особливо B1, B2, B3, B6), вітамін E, фолієву кислоту. Містить деяку кількість вітаміну K.