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| Tempeh is
made by a natural culturing and controlled
process that binds
particles into a cake form. It
originated in
, where it is most popular,
although it is common in other parts of
as well. It is especially
popular in Indonesia, where it is a
source of protein. Like
tahu or toufu, tempeh is made from soybeans, but
tempeh is a whole soybean product with different
characteristics and textural
qualities. Tempeh's fermentation process and its
retention of the whole
give it a higher content of
taste and vitamin B12,
and
compared to tofu, more firmer
and stronger
. Because of its nutritional value, tempeh is
used worldwide in vegetarian dishes. | |
