The Forktionary Angle
"A highly nutritious and versatile plant-based protein source with a unique texture, offering endless culinary possibilities beyond just imitation meat."
Definition
A fermented soybean product, originating from Indonesia, known for its firm, chewy texture and nutty, mushroom-like flavor.
Sensory Profile
Technical Metrics
Fermentation Starter
Rhizopus oligosporus
Protein Content
~19g per 100g
Shelf Life (Unopened, Refrigerated)
5-7 days (or freeze for months)
Nutrition Facts
Per 1/2 cup (84g)Chef’s Secret
Steaming tempeh for 10 minutes before marinating or cooking helps remove bitterness and allows it to absorb flavors better.
Substitutions
Extra-Firm Tofu
1:1Similar versatility and protein content, but milder flavor and softer texture. Press well.
Seitan
1:1Wheat-based, offers a very firm, chewy texture, good for meaty applications but not gluten-free.
Textured Vegetable Protein (TVP)
Dry granules that rehydrate into a crumbly, meat-like texture, suitable for ground meat substitutes.
Firm Halloumi Cheese
1:1For texture and grillability, but dairy-based and higher in fat/sodium, not vegan.
Buying Guide
Look for tempeh with visible white mycelium and no black spots (unless inoculated with black mold, which is rare). Avoid sliminess.
