Tempeh (pronounced "tem-pay") is a traditional vegan protein source made from cultured soybeans. It originates from Indonesia where it has been a popular staple food for many centuries. Tempeh is made by fermenting dehulled and split cooked soybeans for more than a day at 90F. The particular Rhizopus mold culture that is used, grows a white mycelium on the beans; its rhyzoid (root) system penetrates the beans. This excretes enzymes that basically pre-digests the beans for us and make it a delicious versatile plant-based high protein food. Enjoy it cubed and pan- or deep fried, steamed and marinated, in stir fries, on pasta or noodles, in salads, as a snack, on sandwiches.
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