Tempeh

Also known as tempe

thumb|right|Tempeh being sold in a traditional market in Indonesia

Key facts

Food.name: Tempeh
Food.image: Tempeh (8681605421).jpg
Food.image_size: 300px
Food.caption: Fresh tempeh
Food.alternate_name: Tempe
Food.country: Indonesia
Food.region: Java
Food.creator: Javanese cuisine
Food.main_ingredient: Soybeans, Fermentation starter (Rhizopus spp.)

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 206 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 201 kcal
Fat: 9.8 g
— of which saturates: 1.5 g
Carbohydrates: 9.6 g
— of which sugars: 2.5 g
Fibre: 7 g
Protein: 16.6 g
Salt: 1.63 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Image: Tempeh tempe.jpg

Show 3 more facts

Commons category: Tempeh
native label: tempe
exact match: purl.obolibrary.org/obo/ENVO_00003779

Sources (5)

via Wikidata · CC0

~31 min read

Article

41 sections

Contents

Etymology
History
Debate over origins
Production
Dry matter losses and yield
Determining quality
Packaging
Nutrition
Effects of fermentation
Preparation
Types
{{Transliteration|jv|Tempe gembus}}
{{Transliteration|jv|Tempe semangit}}
{{Transliteration|jv|Tempe gódhóng}}
{{Transliteration|jv|Tempe murni}}
{{Transliteration|jv|Tempe menjes kacang}}
{{Transliteration|jv|Tempe bongkrèk}}
Oat tempeh
Cooking methods and recipes
{{Transliteration|jv|Tempe goreng}}
{{Transliteration|jv|Tempe bacem}}
{{Transliteration|jv|Tempe mendoan}}
{{Transliteration|jv|Tempe kering}}
{{Transliteration|jv|Tempe orek}} or {{Transliteration|jv|orak-arik tempe}}
{{Transliteration|jv|Tumis tempe}} or {{Transliteration|jv|oseng tempe}}
{{Transliteration|jv|Tempe penyet}}
{{Transliteration|jv|Tempe satay}}
{{Transliteration|jv|Kripik tempe}}
Tempeh sandwich or tempeh burger
Preservation
Antimicrobial agents
Non-refrigerated fresh tempeh
Storage methods
Dehydration
Air tray drying
Sun drying
Freeze-drying
Spray-drying
Deep-frying
See also
References

thumb|right|Tempeh being sold in a traditional market in Indonesia

Tempeh or tempe (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.