💘THE FLAVOUR CHAMELEON THAT I’M IN LOVE WITH
Tempeh originates from Java in Indonesia. 🇮🇩

It’s a white mould-covered cake made from the interaction of fungus upon soybeans that have been hulled, soaked, cooked, acidified and inoculated.

(nowadays it doesn’t have to be just soybeans - I’ve made tempeh from other legumes, grains and seeds👍🏾)

Also, I think the above description sounds a bit scary but actually, don’t be afraid!😃 It’s really fun watching the tempeh form. And many of you who have made your tempeh feel a huge sense of achievement after the tempeh has successfully formed.

Tempeh is served as either a condiment or a main dish or both.

You could call tempeh a flavour chameleon as it takes on the flavour of your marinade.

Due to the enzymatic breakdown of its proteins, tempeh adds umami to dishes. 😋

🌿Tempeh is also a great source of plant protein.

And it’s quick to ferment (miso takes 3-6 months, tempeh takes 48 hours or less), quick to prepare and highly versatile.