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Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: témpé, Javanese pronunciation: ) is a traditional Indonesian soy product that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter. Though tempeh isn't quite as popular as tofu, it is a mainstay of many vegetarian and vegan diets (and is particularly popular in Southeast Asia).
What is ‘Tempeh’ or ‘Tempe’? is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. What is ‘Tempeh’ or ‘Tempe’? is something that I’ve loved my whole life. They’re nice and they look fantastic.
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It is the fermentation that gives the soybeans in tempeh a nutty, earthy flavor and chewy texture. In other words, tempeh is a kind of food made from the fermentation of soybeans or some other materials using several types of Rhizopous, such as Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus arrhizus. The combination of fermented fungus is generally called "tempeh starter" or "tempeh yeast". Tempeh is a cake-like substance made from cooked and slightly fermented soybeans.
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The combination of fermented fungus is generally called "tempeh starter" or "tempeh yeast". Tempeh is a cake-like substance made from cooked and slightly fermented soybeans. This fermentation helps to break down the phytic acid in soybeans, making the starches in tempeh easier to digest. After fermentation, the soybeans are formed into a patty similar to a very firm veggie burger or a block. Tempeh is a versatile vegan protein made from fermented soybeans.
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