Tempeh

Tempeh is a traditional Indonesian food made from fermented soybeans. The soybeans are typically cooked, then inoculated with a specific mould culture (Rhizopus oligosporus or Rhizopus oryzae) and allowed to ferment for 24-48 hours. This process binds the soybeans into a firm, cake-like block.

Tempeh is valued for its firm texture and nutty, earthy flavour, making it a popular meat alternative. Manufacturers use it in a variety of dishes, including ready-made meals, meat analogues, and as a standalone protein source. Its firm structure holds up well to cooking methods like frying, baking, and grilling.

Tempeh is a whole food and not an additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, fibre, and various micronutrients. Fermentation may increase the bioavailability of some nutrients. Evidence does not suggest adverse health effects at typical consumption levels. No notable controversies are associated with its consumption.