Tempeh is a traditional soy product that originated in Indonesia. It is made by fermenting whole, cooked soybeans mixed with grains (usually rice or millet) and a natural starter culture called Rhizopus oligosporus. The mixture is then wrapped in cloth and allowed to ferment for several days until it forms a solid block.
Tempeh has a nutty, earthy flavor and a firm texture that can be sliced or crumbled. It is high in protein, fiber, and essential amino acids, making it a popular meat substitute among vegetarians and vegans. Tempeh also contains beneficial bacteria that aid digestion and support gut health.
Overall, tempeh is a versatile and nutritious food that can be used in a variety of dishes such as stir-fries, salads, sandwiches, and burgers.