tempeh

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tempe
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An Indonesian food made from partially-cooked fermented soybeans, mixed with a fungus (Rhizopus oligosporus)
An Indonesian soy food It is made by inoculating cooked soybeans with an edible mold spore The mycellium bind the beans together into a cake-like mass, which is then cooked for making other dishes A high protein food, it is also a source of B-12 in the diet
high protein, cultured food made from soybeans and sometimes grains
{i} meat substitute made from cooked soybeans
A fermented soybean cake used in Indonesian cooking
(tehm-pay) – Another product of soybean fermentation, tempeh is usually sold frozen or refrigerated and needs to be cooked before eating Steam or simmer it in water for about twenty minutes before using in recipes You can skip this step if you add tempeh to long-cooking stews or soups Tempeh has a firm texture and a flavor similar to mushrooms It can be sliced or cubed and used in sandwiches, on kabobs, in stews and chilis, or added to stir-frys, and casseroles
Roughly the size and shape of a waffle, tempeh is a fermented soybean cake and is considered a whole food Tempeh contains 50% more protein than hamburger and is cholesterol free It is a vegetarian source of Vitamin B12 Tempeh is found in the freezer section and is available plain or mixed with grains or seaweeds
A traditional Indonesian fermented soybean product High in protein and vitamin B12 Used in soups, stews, sea-vegetable dishes, sandwiches, salads, dips, and a variety of other dishes
A dish made from split soybeans, water, and a special bacteria, that is allowed to ferment for several hours Tempeh is eaten in Indonesia and Sir Lanka as a staple food It is available pre-packed, ready to prepare, in some natural food stores
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