Tempeh

Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia. Tempeh is similar to tofu in providing a way to improve the digestiblity of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh's fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor.

Related Topics:
Soybean - Indonesia - Southeast Asia - Tofu - Nutrition - Fermentation - Dietary fiber - Vitamin - Texture - Flavor

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