x 8-oz pkg. tempeh
Tempeh is a complete plant-based protein containing all nine essential amino acids, making it nutritionally comparable to meat; it is also rich in iron, magnesium, fiber, and B vitamins, with a notably lower sodium content than most soy products.
About
Tempeh is a fermented soy product originating from Indonesia, made by binding cooked soybeans with a mold culture (typically Rhizopus oligosporus) to form a firm, cake-like block. Unlike tofu, which is a curd precipitate, tempeh retains the whole soybean texture and incorporates the beneficial mold mycelium throughout. The result is a dense, nutty-flavored product with a firm consistency that holds its shape during cooking. Tempeh typically has a grayish or brownish color with visible soybean particles, and a slightly grainy, earthy flavor profile that distinguishes it from milder tofu. The fermentation process increases nutritional bioavailability and imparts complex umami notes.
Culinary Uses
Tempeh is sliced, diced, or crumbled and cooked using various methods—pan-frying, baking, grilling, or steaming—to achieve a golden exterior while maintaining its firm interior. It serves as a plant-based protein substitute in stir-fries, grain bowls, sandwiches, and salads across both Asian and Western cuisines. In Indonesian cuisine, it appears in dishes like gado-gado and sambal tempeh. Tempeh's robust texture makes it ideal for absorbing marinades and standing up to bold spice blends; it pairs well with soy sauce, ginger, garlic, and fermented condiments. Its slightly bitter, nutty flavor benefits from acidic or umami-forward accompaniments.