Tempeh is a traditional Indonesian fermented food made primarily and most often from soybeans. It has a firm, dense texture and a slightly nutty, earthy flavor. However, unlike tofu which is made from coagulated soy milk, tempeh is made from whole soybeans that are fermented with the help of a unique mold. This results in a high protein, probiotic-filled food that is high in fiber and nutrients.
What Is Tempeh Made of?
The most common type of tempeh is made from soybeans, but it can also be made from many other legumes, grains, and even seeds.
Different Types of Tempeh
Besides soybeans, other ingredients that tempeh is now made of include:
Chickpeas
Lentils
Peanuts
Black beans
Azuki Beans
Millet
Almonds
Mung beans
Brown rice
Quinoa
Sunflower Seeds
Pumpkin seeds
All these ingredients provide interesting variations in flavors, textures, and nutritional profiles while maintaining the same fermentation process that is unique to tempeh production.
Where to Find Tempeh in the Grocery Store
Tempeh is becoming more popular every day and is sold in most grocery stores. It is normally found in the refrigerated section next to tofu. It is also often sold in the refrigerated vegan section.
Origins and History of Tempeh
Where Did Tempeh Originate?
Tempeh originated in Indonesia, more specifically in Java, where it has been a staple food for a few hundred years. It is one of the oldest known fermented foods from Southeast Asia and remains a key source of protein in Indonesian cuisine even today. The first recorded mention of tempeh dates back to around the 16th century, but it is believed that the fermentation techniques used to make tempeh may have existed even earlier than that.
How Did Tempeh Develop?
The exact origins of tempeh remain unclear, but there are a few theories floating around about how it was discovered:
- As a Byproduct of Tofu Production
Some culinary historians believe that tempeh was first made as a byproduct of tofu production. When Chinese immigrants brought tofu-making techniques to Java, the leftover soybean residue, called okara, might have been left out in a warm, humid environment, leading to natural fermentation by some naturally-occuring Rhizopus mold. Over time, people may have deliberately refined this process to create tempeh.
- Local Fermentation Knowledge
Another theory suggests that Javanese people were already familiar with fermentation and spontaneously developed tempeh as a unique food. Fermentation was widely used in Indonesia for making other traditional foods like oncom, a fermented peanut or soy product similar to tempeh.
First Recorded Writings About Tempeh
The earliest known written record of tempeh is found in the Serat Centhini, a Javanese manuscript from the early 19th century. It describes tempeh as a common food among the people of Java.
Dutch colonial records from the 17th and 18th centuries also mention tempeh, as European explorers took notice of local foods of the land. Dutch scientists later studied tempeh in the early 20th century and recognized its nutritional value.
Tempeh’s Spread Outside of Indonesia
- Dutch Colonization (19th to 20th Century)
The Dutch arrived and colonized Indonesia, encountered tempeh amongst the local population, and recognized its high protein content. Researchers brought it back to the Netherlands, leading to the first European studies on tempeh's nutritional and now-famous probiotic properties.
- World War II and Global Interest
During World War II, tempeh gained further attention due to food shortages, as it provided an inexpensive and sustainable protein source.
- Modern Popularity from the 1960s Onwards
In the 1960s, vegetarian and health-conscious communities in the United States and Europe began using tempeh as a meat substitute. Researchers promoted tempeh as a sustainable protein source, and commercial production expanded.
Today, tempeh is widely available in most countries around the world, especially in health food stores. It is especially popular in vegan and plant-based diets which are becoming more popular.
Cultural Significance in Indonesia
Tempeh is deeply embedded in Javanese culture, often viewed as a food of both the common people and the elite. It is also popular throughout other parts of Indonesia
It is used in various traditional dishes, including Tempeh Goreng (fried tempeh), Sambal Tempeh (spicy tempeh), and Tempeh Bacem (sweet and savory tempeh).
Indonesia remains the largest producer and consumer of tempeh in the world, and it is still made traditionally in many households and small-scale businesses.
Tempeh is not just a nutritious and sustainable food — it is a cultural and historical gem that has survived centuries of culinary tradition. From its roots in Java to its rise as a global plant-based protein, tempeh continues to evolve while maintaining its deep ties to Indonesian heritage.
How is Tempeh Made?
Tempeh is made through a controlled fermentation process that involves a specific mold called Rhizopus oligosporusor Rhizopus oryzae. This fermentation binds the soybeans (or one of the other base ingredients mentioned above) into a firm, sliceable food that has a cake-like texture. Here’s a step-by-step guide on how traditional tempeh is made:
1. Preparing the Soybeans
Dried soybeans are first soaked in water for about 12 to 24 hours to rehydrate them and make them easier to cook.
After soaking the soybeans, they are stripped of their hull by gently rubbing them to remove their outer skins. This dehulling step improves the fermentation process by allowing the mold to penetrate the beans better.
2. Cooking the Soybeans
The dehulled soybeans are subsequently boiled or steamed for about 30 to 60 minutes until they are fully cooked but still slightly firm.
They are then drained and cooled to remove excess moisture. This is crucial to prevent bacterial contamination and growth.
3. Inoculation with the Fermentation Starter
The cooled soybeans are then mixed with a fermentation starter which contains Rhizopus mold spores.
The mixture is then spread out in a thin layer to allow for optimal air circulation and ventilation.
4. Fermentation Process
The inoculated soybeans are now placed in a warm environment of around 85-90°F or 29-32°C with good airflow around them.
Over 24 to 48 hours, the mold starts to grow and forms a white, fuzzy mycelium that binds the beans together into a solid cake structure.
The finished tempeh has a firm texture with a nutty, slightly tangy aroma.
How Tempeh Can Vary
Different Ingredients: As mentioned earlier, various ingredients such as legumes, grains, and seeds can be used instead of soybeans.
Varying Fermentation Time: Longer fermentation can result in a stronger nutty and umami flavor.
Aging & Storage: Fresh tempeh should be stored in the refrigerator or frozen to maintain its firm texture and to prevent over-fermentation.
Nutritional Benefits of Tempeh
It is high in protein, with about 15-20g per 100g serving.
It is rich in fiber that is good for gut health.
It contains probiotics from the fermentation process.
It may contain vitamins like B12.
It is a good source of minerals like iron, magnesium, and calcium.
How to Cook and Serve Tempeh
Tempeh is an incredibly versatile food and ingredient and can be prepared in several ways to accentuate its texture and flavor. Since tempeh has a naturally earthy, nutty taste with a firm texture, it absorbs marinades and seasonings very well, making it a great protein for many dishes.
Basic Preparation Tips
1. Steaming (Our Recommended Method)
Fresh tempeh can have a slight bitterness due to the fermentation process. Steaming it before cooking helps remove this. We highly recommend this step.
How to steam:
Cut the tempeh into pieces or you can leave it whole.
Steam for 10 to 15 minutes in a steamer or in a pan with a little bit of water.
Let it cool before marinating or cooking.
After steaming it, you can then cook it further using the methods below.
Cooking Methods
1. Pan-Fried Tempeh (Crispy and Golden)
Best for: Adding to bowls, salads, sandwiches, or as a side dish.
Slice tempeh into cubes, strips, or triangles.
Heat 1 to 2 tbsp oil in a pan over medium heat.
Add tempeh and cook for 3 to 5 minutes per side until golden brown.
Toss with soy sauce, tamari, or a glaze (such as maple syrup + soy sauce) for extra flavor.
2. Baked Tempeh (Healthier and Full of Flavor)
Best for: Meal prepping, grain bowls, or as a snack.
Preheat oven to 375°F (190°C).
Slice tempeh into thin strips or cubes.
Marinate for at least 15 minutes in soy sauce, balsamic vinegar, or a spicy glaze.
Spread on a baking sheet and bake for 20 to 25 minutes, flipping halfway.
3. Grilled Tempeh (Smokey and Charred)
Best for: BBQ, sandwiches, and salads.
Cut tempeh into steaks or thick strips.
Marinate for at least 30 minutes (BBQ sauce, teriyaki, or lemon-garlic).
Grill on medium heat for 3 to 5 minutes per side until charred.
4. Crumbled Tempeh (Ground Meat Alternative)
Best for: Tacos, pasta sauce, chili, or stir-fries.
Crumble tempeh with your hands or a fork.
Sauté in a pan with oil, garlic, onions, and spices until golden brown.
Use in tacos, spaghetti sauce, or burritos!
To conclude, tempeh is a tasty, versatile and nutritious food that can be incorporated into a multitude of dishes. It can be used to create a wide variety of dishes and it is a wonderful alternative to meat.