Tempeh is one of the most nutritious (and delicious!) soy foods. It has been a staple source of protein in Indonesia for several hundred years, dating back to (as far as we know) 1815. It is an excellent choice for vegans, vegetarians and the health conscious as a meat replacement. Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a delicious cake form.
The starter culture we use is called rhizopus oligosporus [rye-zoe-pus oligo-spor-us]. This is a form of fungi, like mushrooms, that is very beneficial both during the fermentation process and for our guts.
The fungi plays a critical role in breaking down a large portion of the soybeans’ protein, converting the protein into amino acids which makes for the easy digestibility of tempeh.
As the culture spores germinate and grow they bind the soybeans together into compact white cakes. The result is a chunky delicious cake of beans that delivers a mild, nutty flavour with a firm yet tender, meaty or chewy texture.
The only limitation in using tempeh is your imagination! Check out our recipes and tips for some great ways of incorporating tempeh into your diet.
Why should I choose tempeh over other kinds of soyfoods?
Henry’s Tempeh has several distinctive advantages or benefits over other kinds of soyfoods.
Protein: Tempeh has twice (or more) the protein of tofu.
Fibre: Tempeh is high in soluble or dietary fibre. Tofu has little to no fibre.
Cultured: Tempeh is a cultured food, tofu is not. The culture is significant in that it
breaks apart as much as half the soybean’s protein, converting it into amino acids during the
culturing process, making digestibility easier.
Fermented: Tempeh is a fermented food, tofu is not. Fermentation is significant in that it
neutralizes the phytate acid present in soybeans. This acid limits the body’s absorption of
minerals; neutralizing this acid means that by eating tempeh one does not limit the
absorption of essential minerals.
How can I eat the tempeh?
Normally, tempeh is eaten cooked. Tempeh can be marinated, grilled, grated, stir-fried, pan-fried, toasted, baked or steamed.
How do I store tempeh?
Fresh tempeh, in the unopened vacuum sealed pouch, can be kept in the refrigerator (2 – 4°C) until the best-before date stamped on the package (4 months from manufacture). Once the package has been opened, the tempeh will generally keep well for several days, provided it is stored in a sealed container and in the refrigerator. Frozen tempeh keeps well for several months.
Disclaimer: All information in this website has been researched and compiled from sources that are considered reliable and accurate. Readers are advised to consult with their physicians, health care practitioner, or dietician when making decisions in respect of their diet and health.