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 form fibrous,
white, cotton--like networks called mycelia that hold the soybeans together.
Tempeh with 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.
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Copyright © 2008 WHOLESOME LIVING SINGAPORE
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.
Advocating Healthy Vegetarianism Since 2000
Tempeh
Currently available in our shop (200g per pack)

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.