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Tempeh is a traditional fermented soybean product originating from Indonesia. It is made by fermenting cooked soybeans with a specific fungus, usually Rhizopus oligosporus or Rhizopus oryzae, which binds the soybeans into a firm, dense cake. The fermentation process breaks down complex proteins and enhances the nutritional profile, making tempeh a highly digestible and protein-rich food. It contains all nine essential amino acids, making it a complete protein source, and is also rich in dietary fiber, vitamins (especially B12 in some varieties), minerals like iron and calcium, and bioactive compounds associated with improved gut health.
Tempeh has a firm, nutty texture and a slightly earthy, umami flavor. It is commonly used as a meat substitute in plant-based and vegan diets and can be steamed, sautéed, grilled, or crumbled into various dishes. Its dense texture and robust flavor make it a versatile ingredient in both traditional and modern culinary applications.
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