Tempeh
tempe / tempeh
- Flavor and role
- An Indonesian food of boiled soybeans fermented with Rhizopus mold and set into a firm cake. Nutty and mushroom-like, with a pleasant chew.
- Typical dishes and uses
- Tempeh goreng (fried), tempeh orek (sweet-savory stir-fry), nasi goreng and veggie burgers
- Substitutes
- Replace 1:1 with firm tofu (pressed and pan-fried).
- Storage
- Refrigerate 1 week, freeze 3-6 months. White mycelium on the surface is normal and a few black spots are fine, but discard if there is pink or green mold or an ammonia smell.
- Main countries
- Indonesia
Updated 2026-10-10