Tempeh

A fermented food, not curd

Where tofu is soybean curd (resembling cheese), tempeh is fermented whole soybean (resembling a small dense cheese with visible whole beans). The technique:

1. Soybeans are dehulled, soaked, partially cooked.
2. Inoculated with Rhizopus oligosporus mold.
3. Pressed into cakes and incubated 24–48 hours at warm temperatures.
4. The mold’s white mycelium grows through the beans, binding them into a firm cake.

The fermentation transforms the soybeans:

• Develops nutty, mushroomy flavors.
• Breaks down some of the antinutrients (phytic acid, oligosaccharides) that cause digestive issues with raw soy.
• Increases protein digestibility.
• Produces vitamin B12 (some strains) — rare among plant foods.

Texture beats tofu

Tempeh has a distinct firm, chewy, almost meat-like texture — the whole soybeans give it structure that tofu lacks. It holds up well to:

• Pan-searing — develops a good crust.
• Grilling and BBQ — keeps shape, takes marinade.
• Crumbling — substituted for ground beef in tacos, chili, Bolognese.
• Steaming — Indonesian preparations often steam tempeh first to soften flavor.

Origins in Indonesia

Tempeh originated in Java, possibly several hundred years ago, as a way for poor families to make affordable protein from soybeans (introduced from China). It became central to Indonesian cuisine — the country still produces and consumes more tempeh than the rest of the world combined.

Outside Indonesia, tempeh became prominent in Western vegetarian cuisine in the 1970s and 80s, popularized as a higher-protein alternative to tofu.

A dish worth seeking out

In Indonesian cooking, tempeh appears in gado-gado (vegetable salad with peanut sauce), as tempeh goreng (deep-fried slices), in sambal goreng (spiced and stir-fried), and grilled with kecap manis (sweet soy sauce). The whole-soybean texture makes it more substantial and satisfying than any tofu-based equivalent.