Tempeh
For over 2000 years tempeh has remained a staple for Indonesia. But today this rich proteinous food has made ways into the western cuisine.
What is Tempeh?
Tempeh is a cake of soy beans. Which means it is made by processing soy by firstly soaking them to make it tender then de-hulling. Next they are cooked to soften them and press to form cakes after adding a tempeh starter and incubating for 1-2 days. However, other forms of tempeh can be derived in the west, from vegetables, grains or other beans. New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce
Many a times people confuse tempeh with tofu but the difference is tempeh is made from whole soybeans while tofu is made from the soy milk (curd of the soy milk).
Benefits of tempeh
A lof ot vegetarians worry about the protein intake in their diet. The good news is foods like tempeh, tofu are the solution!!!
Tempeh being highly nutritious is rich in proteins, dietary fiber, minerals and phytochemicals like isoflavones. The other nutrients, which are present in modest quantity, include potassium, iron and calcium.
One of the greatest benefits of tempeh is its natural ability to digest more readily, fermentation breaks down the enzymes making it much easier to metabolize, thus avoiding gastro discomfort like gas that some other plant-based proteins do. Secondly, also being cholesterol free makes it a perfect substitute for meats, which is high in saturated fats. Mori-Nu Tofu, Lite, Silken, Firm
Cooking with Tempeh
Tempeh has a nutty savoury flavour and firm texture making it appropriate for most grilling and stir frying recipes. Simply marinate tempeh or lightly fry in oil and serve. Its rich chewy taste makes it a wonderful addition to salads, soups and casseroles etc. The next time you decide on making pasta add bite size pieces to the sauce or Bbq slices and add it to your sandwich.