What is Tempeh?

Tempeh, which originated in Indonesia centuries ago, is a type of fermented soyfood.   Soybeans (or
occasionally grains, seeds, okara or soy pulp, or mixture of these) are cleaned, dehulled, boiled and
then inoculated with a starter culture called Rhizopus oligosporus.   As the mold spores germinate they
a gray mycelium or black sporulation near pinholes or edges is safe to consume if the aroma is fresh
without a strong ammonia odor.   This sporulation occurs when the tempeh mold is incubated for too
long or at too high a temperature.
Send mail to info@wholesomeliving-sg.com with questions or comments about this web site.
Last modified: 05/05/08
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Tempeh & Nutrition

In 1977, Liem, Steinkraus, and Cronk at Cornell University NY State Agricultural Experiment Station announced that tempeh is the first
vegetarian food shown to contain nutritionally significant quantities of vitamin B12 necessary to fulfill the US recommended daily
allowance (RDA).

Although soybeans are a rich source of high-quality protein and other nutrients, only a portion of these are available to the body when
the whole beans are served in their baked, boiled, or roasted forms. However, during the short tempeh fermentation, Rhizopus
oligosporous bring about a total transformation, unfolding a panorama of delicious new flavors and aromas, creating a unique texture
and appearance, while simultaneously enhancing the nutritional value and digestibility.

Serving suggestion:
Simply cook it like as if you are cooking meat. Cut into thick or thin slices, chop finely or cut into cubes. Shallow or deep fry, sauté, grill
or steam cook as you wish.
Tempeh

Organic Soy Tempeh
Non-GMO Black Soy Tempeh

Call/Write us to find out more.   Or join our culinary workshops to learn  cooking  with tempeh.

Please note that as from 1 July 2010 onwards, we have stopped our tempeh
production. we would encourage you to join our MASTERY OF TEMPEH MAKING
workshop.