Tempeh is a favorite food in Indonesia. It owes its origins to Southeast Asia. It is prepared from boiled soybeans, which have been soaked in a fermentation starter with the spores of the fungus Rhizopus oligosporus. They are blended in a compact white mass, which gives off a pungent aroma.
Tempeh can be consumed raw, fried, baked or sauteed. In cuisine, it is used in the preparation of soups, salads and sandwiches.
Tempeh and tofu are made from the same product - soya. However, their tastes cannot be compared. Just like tofu, tempeh is among the most beloved vegetarian products. Vegetarians and vegans include it in their daily menu. It is exceptionally nutritious and the most suitable meat substitute for such diets.
3.5 oz (100 g) of tempeh contain 220 kcal, 19 g protein, 7.7 g fat, 17 g carbohydrates and 4.8 g of fiber.
Tempeh contains essential amino acids, saponins and isoflavone. Besides providing the body the elements it has need of, it has a positive effect on bone structure. Tempeh reduces symptoms during menopause to a minimum, as well as the risk of coronary heart diseases.
Tempeh is also rich in fibers. When consumed, they bind to the fat and cholesterol in food. Thus they are absorbed by the body to a lesser extent. Fiber also aids in the better functioning of the digestive and excretory systems.
It does not allow for the formation of carcinogens and destroys carcinogenic compounds that have already formed. Aside from being suitable for vegetarians, it's perfect for diabetics. Eating tempeh maintains normal blood sugar levels.
The easiest way of preparing tempeh is by first cutting it into pieces. Then marinate it in soya sauce and spices for at least 30 min. and fry until golden brown. This way you will have the perfect ingredient for fresh salads. It can also be eaten as a snack.
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