Tempeh, which has a firm texture and a distinctive mushroom-like flavor, is made by the controlled fermentation of whole soybeans. It is a staple food in Indonesia, where the tempeh is made at home and served in a wide variety of dishes. You can buy tempeh that has been made from only soybeans, or from soybeans fermented with rice, barley or other grains. We have used tempeh made from only soybeans when providing the nutritional information for the recipes in this book.
Storing Tempeh
Tempeh is usually purchased frozen and can be stored in the freezer for several months, or in the refrigerator for about ten days. A little mold on the surface is harmless.
Cooking Basics
Tempeh needs to be cooked before eating. Steam tempeh or simmer it in water or a flavored broth for about 20 minutes before using. You do not need to precook the tempeh if you are simmering it in a stew or chili.
Tempeh Tips