A crispy soy product rich in vitamins and minerals

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.
It is a staple source of protein, rich in all vitamin Bs, even B12. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.
Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
The tempeh cakes are cut into biscuit or thumbnail sized pieces which are fried in coconut oil. It is a tasty side dish often served with fish or meat and the famous Balinese sambal.

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