Years ago, tempeh was just what most Indonesians ate every day, along with simple side dishes like white rice with vegetables. Today, this dish is widely recognized as a top source of protein, making it a favorite of vegans and other health-conscious persons worldwide. 

Origins

The fermented soybean patty is more than a meal – it is a way of life. The earliest reference to the food product dates from the 1500s, depicting the dish as a soy-based one found in the Central Java region. Other studies find that the dish was not a staple of Javanese culture until after the colonial epoch.

Tempeh became very popular in vegan diets for its nutrients, such as rich Phyto-protein. During the fermentation process, enzymes are created that make tempeh easier for the body to process. It has a very healthful protein, fat and carbohydrate (good carb) content, making it perfect for both children and adults. Tempeh is also a great choice if you’re trying to lose weight. It is comprised mainly of protein, giving you lots of energy without the fat. Tempeh’s nutrients also help prevent hypertension, degenerative illnesses, premature aging, and high cholesterol. 

How to Prepare It

The easiest way to consume tempeh is by deep-frying. Add a little sea salt and brown rice as a side dish. If you’re dieting, steam or grill the slices of tempeh. Raw eaters can consume it uncooked. When raw, the product contains a higher number of digestion-aiding enzymes. Make sure you go for the freshest tempeh if you’re choosing for this option.