Tempeh has been a favourite food and staple source of protein in Indonesia for several hundred years, but is now rapidly becoming more popular all over the world. It is made by dehulling and cooking organic soya beans which are then mixed with a culture called Rhizopus Oligosporos and incubated overnight at around 30 degrees centigrade. The culture grows through the beans binding them together into a solid block and the result is Tempeh!
Tempeh has a delicious nutty, savoury flavour all its own
and a firm chewable texture
Tempeh can be used in an amazing variety of ways: It can be shallow fried, baked or steamed and can be used as an ingredient in stir fries, curries, soups, spreads, salads and sandwiches, or as a protein source in many traditionally meat based recipes.
Tempeh is not just a fabulous source of protein, it is a valuable source of vitamins (particularly riboflavin) and dietary fibre. It also contains an enzyme called phytase, which helps liberate additional quantities of minerals and mineral salts such as calcium and zinc from the beans.
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