Fermented soybeans might not sound delicious, but we promise otherwise.....
5 THINGS TO KNOW ABOUT TEMPEH
- It's like tofu, in that it's also made from soybeans.
- It's not like tofu because it has a firm texture and earthy flavor (compared to tofu's squishy + flavorless self.) It's also higher in protein, fiber, and vitamins. Calories, too.
- How did this happen if they're both made from the same soybeans? The big difference here is that tempeh's soybeans are kept whole and fermented. Let us explain....
- To make tofu, you crush the soybeans and separate the liquid from the solids. You take that liquid, curdle it, take the curdled pieces, and press them together, firming tofu. Sounds so yum.
- To make tempeh, you soak the beans, ferment them, and then form firm, cake-like patties.
- Tempeh stands up to beef with 19 grams of protein per 100g serving size. Beef has 26g, but it also has an additional 60 calories and 4 grams of saturated fat. So eat a few more bites of tempeh and you'll come out ahead. (1)
- Tempeh History 101 - because who knows...you might be on Jeopardy one day. While most soy products were popular all over Asia, tempeh specifically originated in Indonesia. When Japan invaded Indonesia in the 1940's, tempeh was seen as a cheap source of protein. For many years later, tempeh was stigmatized as a poor man's food.(2) AKA Indonesian Spam.