Tempe

An alternative term for tempeh — the traditional Indonesian fermented soybean product. Like tempeh, tempe denotes soybeans (sometimes mixed with cereals) fermented into a firm, protein-rich cake used as a meat extender or meat substitute. The fermentation, driven by Rhizopus moulds, binds the beans into a sliceable mass with a nutty, mushroom-like flavour and improved digestibility. Tempe is cooked in a variety of ways — fried, steamed, or simmered in sauces, soups, and casseroles. Its nutritional value, long cultural history, and low cost make it a cornerstone protein food across Indonesia and an increasingly popular plant protein worldwide.