Tempeh is a cultured bean patty and traditional food of Indonesia.  Most often made with soy beans, tempeh can also be made with other beans, as well as grains.  The specific fungus culture that transforms partially-cooked beans into the tempeh patty is Rhizopus oligosporus.  This fungus is naturally occurring on the leaves of a colonized tree that can be found in its home country.  Tempeh production in the U.S., however, is made possible through the careful biological production of the fungal spores, which are, in turn, used to innoculate the beans.

Tempeh offers an excellent source of protein for the human body.  In some parts of the world, tempeh is a much needed source of protein where meats and animal proteins are prohibitively expensive or otherwise in short supply.  Even in more wealthy countries, like the U.S., this plant-based protein is, arguably, a better source of protein, both more assimilable and digestible for the body, and more ecologically and energetically sensible in the care for our environment.  Moreover, it is the ideal protein for a vegetarian or vegan diet, and tempeh even affords Vitamin B12, a necessary element of a healthy, well-rounded diet that is not found in other plant-based foods.

Tempeh is a very versatile food, an entre, side, or snack, that can be incorporated into and served with a great variety of meals.  Cooking methods include pan frying, deep frying, stir-fry, grilling, steaming, and baking.  Marinades can be used to achieve various flavors, though the natural flavor of tempeh, in and of itself, is quite appealing.

When purchasing tempeh, choose a tempeh that is a firm patty with a well-formed structure.  Fuzzy white is good, and black spots or regions, which are actually clusters of spores, are even better.  This development occurs as the tempeh matures during fermentation.  However, any colors other than those of the beans or grains or the white or black of the tempeh organism would probably indicate contamination.  Bad odors may be a sign of spoilage.  Do not eat contaminated or spoiled tempeh!

Fresh and fresh-frozen tempeh are preferable to pasteurized and vacuum-sealed counterparts, both from a flavor and a nutrition standpoint.  Fresh tempeh can be frozen for weeks or months, and will keep fresh for up to a week under refrigeration.

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