Tempeh is a traditional Indonesian food made by fermenting cooked soya beans with a mould of the genus Rhizopus, which binds them into a firm block. Unlike tofu, tempeh has a distinctive, slightly nutty flavour and a dense, meaty texture that can be sliced, crumbled or grilled. It is rich in protein, containing around 19 g per 100 g, and in fibre because, unlike tofu, it is made from whole soya beans rather than soya “milk”. It is most commonly cooked in a pan or on a grill and marinated, as its flavour is relatively neutral when raw.
