Ingredients · Proteins
Tempeh
Fermented soybean cake with a firm, nutty bite. Slices crisp hard in the air fryer for goreng and bowls.
In the air fryer. Slice thin, oil lightly, single layer. Steam first if you want a milder, less bitter edge.
Nutrition
Typical values per 100g
193kcal
- Protein
- 19g
- Fat
- 11g
- Carbs
- 9g
- Fiber
- 5g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Indonesia. Traditionally made from soybeans bound by Rhizopus mold into a cake.
Herbal & culinary notes
Complete plant protein with fiber from the whole bean. Fermentation may aid digestibility versus plain soy for some people.
How to store
Fridge unopened until the date; once opened, wrap airtight and use within a few days. Freeze sliced portions for longer storage.
Food safety
Cook until hot throughout. Fresh tempeh smells nutty/mushroomy. Discard if it smells strongly of ammonia or shows unusual colored mold beyond the normal white mycelium.
Food hazards
Soy allergen. Rare mold issues with poorly stored packs. When in doubt, toss. Not the same product as tofu.
