Lifestyle Choices

Tempeh (pronounced TEM-pay) originated in Indonesia, where it is a staple food, eaten with rice as a main meal or alone as a snack. To make tempeh, whole, cooked soybeans are blended with rice or grains. This mixture is then injected with a culture and fermented for twenty-four hours to form a dense, chewy cake. Tempeh is much higher in fiber than most other soy-based products because it is made from the whole bean. It also is high in protein. Like tofu, it picks up the flavors of whatever it is seasoned or cooked with. However, it does have a flavor of its own, which is nutty and reminiscent of mushrooms.

Tempeh is available in the refrigerated section of natural foods stores. It should be firm to the touch and have “veins,” a grayish-white, threadlike substance resulting from fermentation that binds the tempeh into firm cakes. Black patches on the tempeh do not mean it is spoiled, just that the good bacteria are still at work. Trim this part off before cooking. Tempeh should be kept refrigerated. It will stay fresh for about ten days and can also be frozen.

Use tempeh to make fillings for potpies, steamed buns, or squashes; add it to soups, stews, chili, tacos, casseroles, and stir-fry dishes; or in recipes that call for meat or poultry. For best results, steam, simmer, or brown tempeh before adding it to a dish.

Possibly related posts: (automatically generated)
Tempeh, the Food Products From Soybeans

• Food Products From Soybeans
• Whole Soybeans, the Food Products From Soybeans
• Miso, the Food Products From Soybeans
• Tamari Sauce, the Food Products From Soybeans
• Soy Oil, the Food Products From Soybeans
• Other Soy Foods, the Food Products From Soybeans
• Tofu(Soybean Curd), the Food Products From Soybeans
• Natural Energy, Food Dieting Action, Adapting the Recipe Plans for Vegetarians
• Stock up with Essentials