Tempeh (pronounced tem-pay) was discovered 300 years ago in Java, in Indonesia, and involves taking a soybean (or any other legume, nut, grain or seed) and put simply, making it better!
Through the tempeh fermentation process, soybeans bind together to become a more tasty, versatile, nutrient-rich and sustainable source of protein, fibre and vitamin B12. Now that is some powerful fermenting!
If you need yet another reason to love tempeh, it’s also incredibly easy to cook with! It can be bought plain or pre-marinated, in a block or minced, and can be paired with a sauce or marinade or simply be served by itself to enjoy its delicious nutty taste and meaty texture. It takes on the flavour of marinates very well, and from then on can be cooked just like meat - it can be fried, steamed, baked, smoked or blackened etc. It’s a very versatile product that adapts well to any kind of cooking.
Tempeh is most commonly cut it into blocks, soaked in a sweet soy sauce marinade and then fried with some chilli and lemongrass - or seasoned, sizzled and served as we like to say! Frying the tempeh allows it to obtain a crisp golden crust while maintaining a meaty and delicious interior. It’s a must-try!
For some inspiration, have a look at some of our favourite tempeh recipes: