Fresh tempeh at the market, Jakarta, Indonesia – traditionally, tempeh is wrapped in banana leaves.

Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional soy product
originating from Indonesia. It is made by a natural culturing and controlled fermentation process
that binds soybeans into a cake form.[1] Tempeh is the only major traditional soy food that did not
originate from Greater Chinese cuisine.

Tempeh being sold in a traditional market in Indonesia

It is especially popular on the island of Java, where it is a staple source of protein. Like tofu,
tempeh is made from soybeans, but it is a whole soybean product with
different nutritional characteristics and textural qualities. Tempeh's fermentation process and its
retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a
firm texture and an earthy flavor, which becomes more pronounced as it ages.[2][3]

Contents
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 1History
 2Production
 3Nutrition
 4Preparation
 5Types
o 5.1Tempe kedelai
o 5.2Tempe gembus
 o 5.3Tempe oncom
o 5.4Tempe menjes kacang
o 5.5Tempe bongkrèk
o 5.6Oat tempeh
 6Process
o 6.1Common tempeh
o 6.2Tempe semangit
o 6.3Tempe gódhóng
o 6.4Tempe murni
 7Cooking methods and recipes
o 7.1Tempe goreng
o 7.2Tempe bacem
o 7.3Tempe mendoan
o 7.4Tempe kering
o 7.5Tempe orek or orak-arik tempe
o 7.6Tumis tempe or oseng tempe
o 7.7Tempe penyet
o 7.8Tempeh satay
o 7.9Kripik tempe
o 7.10Grilled tempeh
o 7.11Tempeh sandwich or tempeh burger
 8Preservation
 9See also
 10References

History[edit]

Tempeh being sold on Java, early 20th century

Tempeh probably originated on the island of Java. It was mentioned as kadêlê in an old
Javanese manuscript, Serat Sri Tanjung, which dates around the 12th to 13th century.[4] The
earliest known reference to it as “tempeh” appeared in 1815 in the Serat Centhini.[5]
The invention of tempeh is connected to tofu production in Java. The tofu-making industry was
introduced to Java by Chinese immigrantscirca the 17th century. Chinese Indonesian
historian Ong Hok Ham suggests that tempeh was accidentally produced as the by-product of
the tofu industry in Java; as discarded soybeans caught the spores of and grew a whitish
fungus that was found to be edible.[4] The etymology of the term tempeh itself is suggested to be
derived from old Javanese tumpi, a whitish food made from sagoo,[definition needed] while
historian Denys Lombard suggests that it is linked to the local term tape or tapai which means
“fermentation”.[4] Three detailed, fully documented histories of tempeh, worldwide, have been
written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).

Production[edit]
Making tempeh by wrapping boiled soybeans in banana leaves

Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly
cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a
mixture of beans and whole grains.
A mild acidulent, usually vinegar, may be added to lower the pH and create a selective
environment that favors the growth of the tempeh mold over competitors. A fermentation
starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed
in.[6] The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a
temperature around 30°C (86°F). In good tempeh, the beans are knitted together by a mat of
white mycelium.
Traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. The
undersides of the leaves are covered in downy hairs (known technically as trichomes) to which
the mold Rhizopus oligosporus can be found adhering in the wild. Soybeans are pressed into the
leaf, and stored. Fermentation occurs resulting in tempeh.[7] In particular, the tempeh undergoes
salt-free aerobic fermentation.[8]
Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may
form on the surface—this is not harmful, and should not affect the flavor or quality of the
tempeh.[9] This sporulation is normal on fully mature tempeh. A mild ammonia smell may
accompany good tempeh as it ferments, but it should not be overpowering.

Nutrition[edit]
Tempeh

Nutritional value per 100 g (3.5 oz)

Energy 803 kJ (192 kcal)

Carbohydrates 7.64 g

Fat 10.80 g
Protein 20.29 g

Vitamins Quantity

%DV†

Thiamine (B1) 7%

0.078 mg

Riboflavin (B2) 30%

0.358 mg

Niacin (B3) 18%

2.640 mg

Vitamin B6 17%

0.215 mg

Folate (B9) 6%

24 μg

Vitamin B12 3%

0.08 μg

Minerals Quantity

%DV†

Calcium 11%

111 mg

Iron 21%

2.7 mg

Magnesium 23%

81 mg

Manganese 62%
 1.3 mg

Phosphorus 38%

266 mg

Potassium 9%

412 mg

Sodium 1%

9 mg

Zinc 12%

1.14 mg

Other constituents Quantity

Water 59.65 g

Full Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams
 IU = International units

Percentages are roughly approximated

†

using US recommendations for adults.

Source: USDA Nutrient Database

The soy carbohydrates in tempeh become more digestible as a result of the fermentation
process. In particular, the oligosaccharidesassociated with gas and indigestion are greatly
reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often
contains beneficial bacteria that produce vitamins such as B12[10][11] (though it is uncertain whether
this B12 is always present and bioavailable).[12] In western countries, it is more common to use a
pure culture containing only Rhizopus oligosporus, which makes very little B12 and could be
missing Citrobacter freundii and Klebsiella pneumoniae, which have been shown to produce
significant levels of B12 analogs in tempeh when present.[13] Whether these analogs are true,
bioavailable B12, has not been thoroughly studied yet.[14] The fermentation process also reduces
the phytic acid in soy,[15] which in turn allows the body to absorb the minerals that soy provides