Tempeh is an Indonesian speciality of which the nutritional benefits and typical fresh flavour of fermented soya have rapidly conquered the West. Tempeh: all the benefits of fermented soya Tempeh is rich in superior quality vegetable proteins (essential amino acids), isoflavones, lecithin, vitamins (B group), minerals (iron, calcium) and dietary fibre. Thanks to the fermentation process, the nutrients in the soya beans are pre-digested and therefore more easily absorbed by the body. Tempeh is light and easy to digest and contains neither gluten nor cholesterol. + To make tempeh, the soy beans are first cooked, then a culture of microscopic mould, called Rhizopus oligosporus, is added. The enzymatic fragmentation decomposes the nutritive substances of the soy beans, which rapidly form a firm compact white cake after 24 to 36 hours. Tempeh sometimes has small black patches that are completely harmless. This is simply residue from the mould used for fermentation.

200 g

Tempeh is highly versatile. You can use it raw in your stir-fries, soups and salads. It can be crushed and used as a basic ingredient for vegetable pâtés, or you can slice and steam it or fry it, optionally having first marinated it in tamari or ume su. Tempeh made with coconut milk or soya cream has a very refined taste.