Tempeh is a food product made of fermented soybeans. It has a higher protein, dietary fiber, and vitamin content than tofu. Tempeh's firm texture makes it an excellent substitute for meat, and is popular among vegetarians, though some would consider its flavor an acquired taste.


Translations: テンペ, المتفحم, טמפה, Tempe, Темпе, Темпе, 丹贝, Темпех

Physical Description

Tempeh is a fermented soybean cake sold in patties. It has a bumpy texture and is firm to the touch.

Colors: light brown or creamy beige in color with dark brown or black spots

Tasting Notes

Flavors: nutty
Mouthfeel: Chewy, Grainy
Food complements: Broccoli, Soy sauce, Tomato, Pineapple, Garlic, Terriyaki sauce
Wine complements: Cabernet, Pinot noir, Chianti, Pinot gris, Pinot blanc, Chardonnay
Beverage complements: Sake

Selecting and Buying

Buying: There are a few different varieties out there from multigrain and soy, to rice, wheat, and pre-marinated tempeh. Tempeh is usually sold in a long rectangular cake or patty and packaged in plastic. You can find it in the refrigerated section of your local supermarket or health food store in or near the produce section.

Preparation and Use

Tempeh can be sliced, diced, cubed, crumbled or served any way you can think of. You can fry it, steam it, bake it, or grill it. Tempeh is so versatile you can cook it pretty much however you want.

Conserving and Storing

Tempeh is usually stored in the refrigerator and will keep for 7-10 days, but can be frozen if it won't be used right away.



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