View source for Tempeh

{{short description|Soy product from Indonesia, used as protein source}}
{{Infobox food
| name             = Tempe
| image            = Tempeh (8681605421).jpg
| image_size       = 300px
| caption          = Fresh tempeh
| alternate_name   = Tempeh
| country          = [[Indonesia]]<ref name="History of Tempeh">{{Cite web|url=http://www.soyinfocenter.com/HSS/tempeh1.php|title=History of Tempeh |page = 1|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |website=www.soyinfocenter.com|access-date=2018-09-16}}</ref>
| region           = [[Java]]
| creator          = [[Javanese people|Javanese Ethnic]] 
| course           = 
| served           = 
| main_ingredient  = [[Soybeans]], Fermentation  starter ([[Rhizopus]] spp.)
| variations       = 
| calories         = 
| other            = 
}}
[[File:Tempeh (marketed) 3.jpg|thumb|right|Tempeh being sold in a traditional market in Indonesia]]

'''Tempe''' or '''tempeh''' ({{IPAc-en|ˈ|t|ɛ|m|p|eɪ}}; {{langx|jv|ꦠꦺꦩ꧀ꦥꦺ|témpé}}, {{IPA|jv|tempe|pronounced}}) is a traditional [[Indonesian Cuisine|Indonesian]] food made from [[fermentation (food)|fermented]] [[Soybean|soybeans]].<ref name="History of Tempeh"/> It is made by a natural culturing and controlled [[fermentation (food)|fermentation]] process that binds soybeans into a cake form.<ref name="Dict-Tempeh">{{cite web | website = Dictionary.com | title = Tempeh | url = http://www.dictionary.com/browse/tempeh?s=t}}</ref> A fungus, ''[[Rhizopus oligosporus]]'' or ''[[Rhizopus oryzae]]'', is used in the fermentation process and is also known as tempeh starter.

It is especially popular on the [[island]] of [[Java]], where it is a [[staple food|staple]] source of protein. Like [[tofu]], tempeh is made from soybeans, but it is a whole-soybean product with different [[nutrition]]al characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole [[soybean|bean]] give it a higher content of [[protein]], [[dietary fiber]], and [[vitamin]]s. It has a firm [[Texture (food)|texture]] and an earthy [[Flavour (taste)|flavor]], which becomes more pronounced as it ages.<ref name=idiot>{{cite book |last=Bennett |first=Beverly Lynn |title=The Complete Idiot's Guide to Vegan Cooking |year=2008 |publisher=Penguin |isbn=9781592577705 |page=17 |url=https://books.google.com/books?id=3Y97sfq4eWoC&pg=PA17 |author2=Sammartano, Ray |access-date=6 May 2011}}</ref><ref name=dragonwagon>{{cite book |last=Dragonwagon |first=Crescent |title=Passionate Vegetarian |year=2002 |publisher=Workman Publishing |isbn=9781563057113 |page=[https://archive.org/details/passionatevegeta00cres/page/639 639] |url=https://archive.org/details/passionatevegeta00cres |url-access=registration |author2=Gourley, Robbin |access-date=6 May 2011}}</ref>

==Etymology==
The term ''tempe'' is thought to be derived from the [[Old Javanese]] {{Transliteration|kaw|tumpi}}, a whitish food made of fried [[Batter (cooking)|batter]] made from [[sago]] or [[rice flour]] which resembles ''[[rempeyek]]''.<ref>{{Cite web|url=https://cookpad.com/id/resep/5230488-peyektumpi-teri-medan?via=search&search_term=tumpi|title=Resep Peyek/tumpi teri medan oleh Siti bundae arfa shaka|website=Cookpad|date=26 June 2018 |language=id|access-date=2018-08-03}}</ref> The historian [[Denys Lombard]] also suggests that it could be linked to a later term {{Transliteration|jv|tape}} or ''[[tapai]]'' which means '[[fermentation]]'.<ref name="Historia">{{cite web|author=Hendri F. Isnaeni|date=9 July 2014|title=Sejarah Tempe|url=http://historia.id/kuliner/sejarah-tempe|access-date=30 May 2015|publisher=Historia|language=id}}</ref>

In the western world, ''tempeh'' is the most common spelling. This is done to prevent readers from incorrectly pronouncing the word as "temp". The first known usage of this spelling is in an 1896 German article. Other spellings, such as ''témpé'', were also used, but ''tempeh'' has become the standard spelling in English since the 1960s.<ref>{{Cite web|title=History of Tempeh - page 1|url=https://www.soyinfocenter.com/HSS/tempeh1.php|access-date=2020-10-25|website=www.soyinfocenter.com}}</ref>

==History==
[[File:COLLECTIE TROPENMUSEUM Verkoop van tempeh-koeken Java TMnr 10013113.jpg|thumb|right|Tempeh being sold in Java, early 20th century]]
Tempeh originated in Indonesia, according to historical evidence, tempeh was first made in Bayat, Klaten, Central Java, and was commonly consumed around 1700.<ref>{{cite web |title=Pemerhati Ajukan Tempe Sebagai Warisan Budaya Dunia - National Geographic |url=https://nationalgeographic.grid.id/read/13300657/pemerhati-ajukan-tempe-sebagai-warisan-budaya-dunia |website=nationalgeographic.grid.id |publisher=National Geographic Indonesia |access-date=29 May 2025 |language=id}}</ref>

The invention of tempeh seems to have arisen through the serendipitous introduction to stored soybeans of the fungus, which is crucial in tempeh's fermentation. This fungus grows on [[teak]]wood and [[sea hibiscus]] leaves, which native Javanese people often used (and still do) as food wrappings. In fact, in traditional tempeh making, an {{Transliteration|jv|usar}} (a mycelium-filled leaf) is used, instead of store-bought {{Transliteration|jv|ragi}}.<ref>{{Cite web|last=Tamam|first=Mh Badrut|date=2017-06-13|title=Jenis dan Mekanisme Fermentasi Mikroorganisme|url=https://www.generasibiologi.com/2017/06/macam-mekanisme-contoh-fermentasi.html|access-date=2021-02-23|website=Generasi Biologi|language=en-US|archive-date=2021-01-28|archive-url=https://web.archive.org/web/20210128161050/https://generasibiologi.com/2017/06/macam-mekanisme-contoh-fermentasi.html|url-status=dead}}</ref>

The type of soybean first used to make tempeh was the black soybean, which was a native plant.<ref name=":2" /> This later changed with the importation of white or yellow soybeans and the rise of the tofu industry on the island.<ref name=":3">{{Cite news|date=2014-01-10|title=Sejarah Tahu, Tahu Sejarah|url=https://historia.id/kultur/articles/sejarah-tahu-tahu-sejarah-P97mD|access-date=2021-02-23|website=Historia - Majalah Sejarah Populer Pertama di Indonesia|language=id-ID}}</ref>

===Debate over origins===

Murdijati Gardjito, a [[Food history|food historian]] at [[Gadjah Mada University]], argued that tempeh was made by native Javanese people and that its preparation predates the introduction of Chinese-style tofu products.<ref name=":0">{{Cite web|last=Media|first=Kompas Cyber|title=Sejarah Tempe, Makanan Asli Indonesia yang Mendunia|url=https://www.kompas.com/food/read/2020/09/12/190300175/sejarah-tempe-makanan-asli-indonesia-yang-mendunia|access-date=2021-02-23|website=KOMPAS.com|date=12 September 2020|language=id}}</ref> Some ancient texts mention {{Transliteration|kaw|tempe dhele}}, old Javanese for 'native soybean tempeh'; {{Transliteration|kaw|dhele}} was used to refer to the native soybean variety. White soybeans that are used to make most {{Transliteration|kaw|tempe dhele}} today used to be called {{Transliteration|kaw|dhele putih}} ('white soybeans'), and were only available in Java centuries later. Mary Astuti, a food historian at Gadjah Mada University specializing in tempeh, argued that the native variety of soybean had been grown before the Chinese arrived in the region.<ref name="Historia" />

Sri Tandjung noted that Javanese had been eating cooked (native black) soybeans since the 12th century. By the 16th or the 19th century, depending on which period of time the writer of [[Serat Centhini]] referred to, Javanese people had mastered the art of cooking with tempeh, when it was not only eaten as is, but converted into different types of dishes, showing a full understanding and mastery of the food product.<ref name=":0" />

Gardjito noted that Javanese noble families rarely wrote about tempeh in ancient texts because it had never been a part of royal cuisine, but rather a staple food of the lower classes.<ref name=":0" />

Indonesian historian, [[Ong Hok Ham]], suggests that tempeh might have been produced as a byproduct of {{Lang|id|tahu}}, the Indonesian word for [[tofu]]. He argued that the two food products are made of the same ingredient and that genetically speaking, soybeans are from China, though the specific variety was never mentioned. [[Food journalist]], Andreas Maryoto. supported this idea, saying that tempeh might have been accidentally produced as the by-product of the tofu industry in Java in the 17th century, as discarded soybeans caught the spores of a [[Rhizopus oligosporus|whitish fungus]] that was found to be edible.<ref name="Historia"/>

However, {{Lang|id|tahu}} was (and is still) made of white soybeans (''[[Glycine max]]'', native to Japan and China), as opposed to the earliest version of {{Transliteration|kaw|tempe dhele}} that was made of native black soybeans (''[[Glycine soja]]'').<ref name=":2">{{Cite web|title=Sejarah Kedelai, Manfaat Kedelai, Dan Serat Dalam Kedelai {{!}} Distributor bahan pakan ternak hijauan, bungkil kedelai, meat bone meal, DDGS, kedelai import|date=14 November 2011 |url=https://www.agroyasa.com/kedelai-sejarah-kedelai-manfaat-kedelai-dan-serat-dalam-kedelai/|access-date=2021-02-23|language=en-US}}</ref><ref name="Historia" />

{{Lang|id|Tahu}} (tofu) made its way to [[Kediri Kingdom|Kediri]] in the 13th century and was consumed by the [[Mongol Empire|Mongolians]] who arrived in Java. Later, it was popular only among the rich (the complex production process and imported white soybeans led to its high price). Around the 17th or 19th century, {{Lang|id|tahu}} became available to everyone.<ref name=":3" />

Tempeh later began to be made with white soybeans, leading to the decreased use of its native black variety. Black soybeans have been replaced by other commodity plants since. The original version of {{Transliteration|jv|tempe dhele}} has been forgotten as {{Lang|id|tahu}} has become the common people's food, and dependence on imported white soybeans grows.<ref>{{Cite web|title=Agricultural Commodities: Indonesia Highly Dependent on Soybean Imports {{!}} Indonesia Investments|url=https://www.indonesia-investments.com/news/todays-headlines/agricultural-commodities-indonesia-highly-dependent-on-soybean-imports/item6274|access-date=2021-02-23|website=www.indonesia-investments.com}}</ref>

==Production==
[[File:Membungkus Tempe.jpg|thumb|Making tempeh by wrapping boiled soybeans in [[Musa (genus)|banana]] leaves]]
Tempeh begins with whole soybeans, which are softened by soaking, [[dehull]]ed, then partly cooked. Specialty tempeh may be made from other types of [[bean]]s, [[wheat]], or may include a mixture of beans and [[whole grain]]s.<ref name="The Book of Tempeh" /> Adding vinegar during soybeans soaking process had also been reported in tempeh industries and it had been found to influence the sensory nature of the final product.<ref>{{Cite journal |last1=Dahlan |first1=Hadi Akbar |last2=Nambu |first2=Yosuke |last3=Putri |first3=Sastia Prama |last4=Fukusaki |first4=Eiichiro |date=January 2022 |title=Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles |journal=Metabolites |language=en |volume=12 |issue=1 |pages=30 |doi=10.3390/metabo12010030 |issn=2218-1989 |pmc=8781261 |pmid=35050152|doi-access=free }}</ref>

The principal step in making tempeh is the [[fermentation]] of soybeans which undergo inoculation with ''[[Rhizopus]]'' spp. molds, a type of filamentous fungus most widely used for the production of tempeh. A [[fermentation starter]] containing the spores of [[fungus]] ''Rhizopus oligosporus'' or ''Rhizopus oryzae'' is mixed in.<ref>{{cite journal|journal=Tempeh.info|url=http://www.tempeh.info/starter/what-is-tempeh-starter.php|title=What is tempeh starter?}}</ref> The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°[[Celsius|C]] (86°[[Fahrenheit|F]]). The soybeans have to cool down to allow spore germination and abundant growth of [[mycelium]]. Later, the temperature of the beans will naturally rise and rapid mold growth happens for around 4 hours. As mold growth declines, the soybeans should be bound into a solid mass by the mycelium. In good tempeh, the beans are knitted together by a mat of white [[mycelium]]. Typically, tempeh is harvested after 48 hours of fermentation with its distinguishable whitish color, firm texture, and nutty flavor. Extended fermentation time results in an increase in pH and undesirable color darkening in the tempeh.<ref>{{Cite conference|last1=Muzdalifah|first1=D.|last2=Athaillah|first2=Z. A.|last3=Nugrahani|first3=W.|last4=Devi|first4=A. F.|date=2017 |volume=1803 |issue=1|pages=020036|doi=10.1063/1.4973163 |bibcode=2017AIPC.1803b0036M|title=Colour and pH changes of tempe during extended fermentation|conference=International Symposium on Applied Chemistry |series=AIP Conference Proceedings}}</ref>
{{multiple image
| align = left
| perrow = 3
| total_width = 300
| image1 = Tempeh Bag (8681516823).jpg
| image2 = Tempeh, Pre Fermentation (8681519365).jpg
| image3 = Tempeh Before Fermentation (5392358688).jpg
| image4 = Tempeh After Fermentation (5391763417).jpg
| image5 = Tempeh Rhizopus oligosporus.JPG
| footer = Tempeh-making process using tempeh bag of sealed [[polyethylene]] pouch, soybeans prior to fermentation, after fermentation, and result
}}
During the fermentation process, optimal time of fermentation, temperature, oxygen, humidity, and pH levels are required to encourage the growth of the ''Rhizopus'' mold, while discouraging the growth of undesired microorganisms.<ref>{{Cite journal|last1=Nout|first1=M.J.R.|last2=Kiers|first2=J.L.|date=April 2005|title=Tempe fermentation, innovation and functionality: update into the third millenium|journal=Journal of Applied Microbiology|volume=98|issue=4|pages=789–805|doi=10.1111/j.1365-2672.2004.02471.x|pmid=15752324|s2cid=19259459|issn=1364-5072|doi-access=|url=https://research.wur.nl/en/publications/tempe-fermentation-innovation-and-functionality-update-into-the-t }}</ref> The pH level should be kept around 3-5 by adding a mild [[acidulant]] such as [[vinegar]], [[lactic acid]], or [[acetic acid]], thereby favoring mold growth and restricting the growth of spoilage microorganisms.<ref name=":03">{{Cite book|title=Tempeh production : a craft and technical manual|author=Shurtleff, William|date=1986|publisher=Soyfoods Center|others=Aoyagi, Akiko., Shurtleff, William, 1941-, Soyfoods Center (Lafayette, Calif.)|isbn=978-0933332232|edition= 2nd|location=Lafayette, CA|oclc=13002817}}</ref> Oxygen is required for ''Rhizopus'' spp. growth, but should be maintained at low levels to prevent the production of undesired microorganisms. Under conditions of lower temperature, or higher ventilation, gray or black patches of [[spore]]s may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh.<ref name="How We Make and Eat Tempeh down on The Farm">{{cite journal|author=|journal=Mother Earth News|date=September–October 1977|url=http://www.motherearthnews.com/Real-Food/1977-09-01/Tempeh-Recipes.aspx|title=How to Make and Cook Tempeh|access-date=3 January 2013}}</ref> <!--Tempeh mushroom good clean white, if black does not mean perfect circulation.--> 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.

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. [[Soybean]]s are pressed into the leaf, and stored. Fermentation occurs resulting in tempeh.<ref name="The Book of Tempeh">{{cite book |url=https://books.google.com/books?id=hdKzFlaqWT8C |format=PDF |title=The Book of Tempeh |first1=William |last1=Shurtleff|author-link=William Shurtleff |first2=Akiko|last2=Aoyagi|author-link2=Akiko Aoyagi |publisher=Soyinfo Center, [[Harper and Row]] |year=1979 |url-status=dead |archive-url=https://web.archive.org/web/20130819141428/http://https/ |archive-date=2013-08-19 |isbn=9780060140090 }}</ref> In particular, the tempeh undergoes salt-free aerobic fermentation.<ref name="Watanabe">{{cite journal | last1=Watanabe | first1=N. | last2=Fujimoto | first2=K. | last3=Aoki | first3=H. | title=Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh) | journal=International Journal of Food Sciences and Nutrition | volume=58 | issue=8 | year=2007 | pages=577–587 | doi=10.1080/09637480701343846| pmid=17852485 | s2cid=45727148 }}</ref>

Tempeh made with traditional inoculation methods are also more likely to include molds of other species including ''[[Rhizopus arrhizus]]'' and ''[[Rhizopus delemar]]'' which may outcompete Rhizopus oligosporus as the dominant mold. This results in white woolly appearance and more pleasant aroma compared with tempeh made with commercial starter containing only Rhizopus oligosporus. Famously these variant tempeh are found in [[Malang]] and [[Purwokerto]] in the 1960s, because Malang is located in a cool [[plateau]], and tempeh made with ''Rhizopus oligosporus'' resulted in less compact and more alcoholic-smelling tempeh, while ''Rhizopus arrhizus'' required lower optimum temperature which made it more ideal. However the widespread use of commercial starter resulted in most tempeh in Java only containing ''Rhizopus oligosporus'', with few traditionally made tempeh outside Java still containing ''Rhizopus arrhizus'' and ''Rhizopus delemar''.<ref name="Sjamsuridzal Khasanah Febriani Vebliza 2021 pp. 1–10">{{cite journal | last1=Sjamsuridzal | first1=Wellyzar | last2=Khasanah | first2=Mangunatun | last3=Febriani | first3=Rela | last4=Vebliza | first4=Yura | last5=Oetari | first5=Ariyanti | last6=Santoso | first6=Iman | last7=Gandjar | first7=Indrawati | title=The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia | journal=Scientific Reports | volume=11 | issue=1 | date=2021-12-14 | page=23932 | issn=2045-2322 | doi=10.1038/s41598-021-03308-6 | pmid=34907227 | pmc=8671487 | bibcode=2021NatSR..1123932S }}</ref>

=== Dry matter losses and yield ===
During the processing of soybeans to make tempeh there are inevitable losses of material due to the removal of the hulls and the leaching of soluble compounds during the soaking, washing and cooking stages. Hulls constitute about 8% of the dry beans and losses due to the leaching of soluble compounds equate to 12 - 17% of the dry beans. The [[oligosaccharides]], [[stachyose]], [[raffinose]] and [[sucrose]], can constitute up to 50% of the soluble materials lost.<ref name=":4">{{Cite book|last=Steinkraus|first=K.H.|title=Handbook of Indigenous Fermented Foods|publisher=Marcell Dekker|year=1996|isbn=0-8247-9352-8|location=New York|pages=7–110}}</ref><ref name=":5">{{Cite book|last1=Owens|first1=J.D.|title=Indigenous Fermented Foods of Southeast Asia|last2=Astuti|first2=M.|last3=Kuswanto|first3=K.R.|publisher=CRC Press|year=2015|isbn=978-1-4398-4480-9|editor-last=Owens|editor-first=J.D.|location=Boca|pages=1–108|chapter=Tempe and related products.}}</ref> During the fermentation there is some further loss of material due to respiration by the mold and the oxidation of compounds to carbon dioxide and water. Reported losses of dry matter during the fermentation range from 2.1 to 10%.<ref name=":4" /><ref name=":5" /><ref>{{Cite journal|last1=Sparringa|first1=R.A.|last2=Owens|first2=J.D.|date=1999|title=Protein utilization during soybean tempe fermentation.|journal=Journal of Agricultural and Food Chemistry|volume=47|issue=10|pages=4375–4378|doi=10.1021/jf981279u|pmid=10552819|bibcode=1999JAFC...47.4375S }}</ref> Hence, the overall yield of tempeh is in the range of 72-78 g tempeh per 100 g soybeans on a dry matter basis. In practical terms, this means that 100 g dry soybeans (7-9% moisture content) will yield about 170 to 210 g fresh tempeh (61-64% moisture content).<ref name=":4" />

=== Determining quality ===
Once tempeh is produced, it is divided into three categories based on its quality: good, unfinished, and inedible. Good tempeh includes [[bean]]s that are bound into a firm, compact cake by a dense, uniform, white [[mycelium]], which should permeate the entire cake; the beans should be barely visible. The odor of good tempeh should be pleasant, clean, subtly sweet or resemble the aroma of mushrooms. The entire tempeh should lift as a single, cohesive cake without crumbling when shaken gently. Unfinished tempeh has beans that are bound together loosely by a sparse white mycelium, hence it crumbles easily. Unfinished tempeh should be incubated longer unless it has been incubated more than eight hours past the recommended time. If it has been incubated for enough time and still remains unfinished, it should be discarded. Inedible tempeh has beans with foul odor, resembling strong ammonia or alcohol, indicating the development of undesirable [[bacteria]] due to excess moisture or overheating. Inedible tempeh cake is wet, slimy, and mushy with a collapsed structure. Its color is tan to brown and [[Mold (fungus)|mold]] develops in sparse patches.<ref name=":03"/>

=== Packaging ===
[[File:Tempeh 001.jpg|thumb|right|Tempeh traditionally wrapped in [[banana leaf]]]]
Food grade wrapping paper and perforated [[polyethylene]] bags are the most suitable materials for packaging tempeh. They have demonstrated good retention of the quality of tempeh and extension of the [[shelf life]] of tempeh for three days compared to fresh tempeh. Appropriate packaging is important as it provides optimum oxygen supply and temperature for inoculation and [[fermentation]] to occur during processing.<ref name=":1">{{Cite journal|last1=Santhirasegaram|first1=Vicknesha|last2=George|first2=Dominic Soloman|last3=Anthony|first3=Kelvin Kiran|last4=Singh|first4=Hasvinder Kaur Baldev|last5=Saruan|first5=Nadiah Mohd|last6=Razali|first6=Zuliana|last7=Somasundram|first7=Chandran|date=December 2016|title=Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy Tempe|journal=Journal of Food Quality|volume=39|issue=6|pages=675–684|doi=10.1111/jfq.12252|issn=0146-9428|doi-access=free}}</ref> Tempeh is a [[perishable food]] and must be wrapped and placed into the refrigerator or freezer immediately after incubation or other processing steps such as [[Blanching (cooking)|blanching]]. In the refrigerator or freezer, stacking of tempeh should be minimized to prevent overheating and the undesirable, gradual continuation of fermentation, both of which shorten the storage life of tempeh. Even under cold temperature, tempeh continues to [[Cellular respiration|respire]] and undergo slow [[decomposition]] from [[microorganism]]s and its natural [[enzyme]]s. Therefore, tempeh should be well cooled for at least two to five hours in a cooler before it undergoes further packaging.<ref name=":03" /> Tempeh packaged in perforated polyethylene bags is usually repacked inside another labeled, non-perforated bag for distribution, sale and easier labeling. If the tempeh is packaged in only one perforated bag, the label must be directly attached to the perforated surface with the use of government food contact approved [[adhesive]].<ref name=":1" /> It is then bulk packed in cartons and returned to the refrigerator or freezer to await shipment.<ref name=":03" />

==Nutrition==
{{nutritionalvalue
| name = Tempeh
| kJ = 803
| carbs = 7.64 g
| fat = 10.80 g
| protein = 20.29 g
| thiamin_mg = 0.078
| riboflavin_mg = 0.358
| niacin_mg = 2.640
| vitB6_mg = 0.215
| folate_ug = 24
| vitB12_ug = 0.08
| calcium_mg = 111
| iron_mg = 2.7
| magnesium_mg = 81
| manganese_mg = 1.3
| phosphorus_mg = 266
| potassium_mg = 412
| sodium_mg = 9
| zinc_mg = 1.14
| water = 60 g
| source_usda = 1
| note = [https://fdc.nal.usda.gov/food-details/174272/nutrients Full Link to USDA Database entry]
}}
Tempeh is 60% water, 20% [[protein (nutrient)|protein]], 8% [[carbohydrate]]s, and 11% [[fat]]s (table). In a reference amount of {{convert|100|g}}, tempeh supplies 192 [[calorie]]s, and is a rich source (20% or more of the [[Daily Value]], DV) of several [[B vitamins]] and [[dietary mineral]]s, such as [[riboflavin]] (30% DV) and [[manganese]] (62% DV), respectively (table).

===Effects of fermentation===
The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the [[oligosaccharide]]s associated with flatulence and [[indigestion]] are greatly reduced by the ''Rhizopus'' culture. In traditional tempeh-making shops, the starter culture often contains bacteria that produce vitamins such as [[vitamin B12|B<sub>12</sub>]]<ref>{{cite journal|url=http://www.unboundmedicine.com/medline/ebm/record/563702/abstract/Production_of_vitamin_B_12_in_tempeh_a_fermented_soybean_food_ |last1=Liem |first1=IT |last2=Steinkraus |first2=KH |last3=Cronk |first3=TC| title=Production of vitamin B-12 in tempeh, a fermented soybean food|journal=Appl Environ Microbiol |date=December 1977| volume=34|issue=6|pages=773–6|pmid=563702|pmc=242746|doi=10.1128/AEM.34.6.773-776.1977 |bibcode=1977ApEnM..34..773L }}</ref><ref>{{cite journal|doi=10.1111/j.1365-2621.1987.tb06650.x|url=http://www3.interscience.wiley.com/journal/119470042/abstract?CRETRY=1&SRETRY=0 |archive-url=https://archive.today/20130105150218/http://www3.interscience.wiley.com/journal/119470042/abstract?CRETRY=1&SRETRY=0 |url-status=dead |archive-date=2013-01-05 |title=Vitamin B12 Activity in Miso and Tempeh|first1=Delores D. |last1=Truesdell |first2=Nancy R. |last2=Green |first3=Phyllis B. |last3=Acosta|journal=Journal of Food Science|volume=52|issue=2|pages=493–494|year=1987|url-access=subscription }}</ref> (though it is uncertain whether this B<sub>12</sub> is always present and [[bio-availability|bioavailable]]).<ref>{{cite journal|journal=The Journal of Nutrition|volume=131|issue=4|pages=1331S–1334S|title=National Nutrition and Public Health Policies: Issues Related to Bio-availability of Nutrients When Developing Dietary Reference Intakes (from January 2000 conference: Bio-availability of Nutrients and Other Bio-active Components from Dietary Supplements|author=Allison A. Yates|doi=10.1093/jn/131.4.1331S|pmid=11285348|year=2001|doi-access=free}}</ref>

In western countries, it is more common to use a pure culture containing only ''Rhizopus oligosporus'', which makes little B<sub>12</sub> and could be missing ''[[Citrobacter freundii]]'' and ''[[Klebsiella pneumoniae]]'', which have been shown to produce significant levels of B<sub>12</sub> analogs in tempeh when present.<ref>{{cite journal|journal=Applied and Environmental Microbiology|url= |title=Vitamin B12 production by ''Citrobacter freundii'' and ''Klebsiella pneumoniae'' during tempeh fermentation|pmid=8017933|volume=60|issue=5|date=May 1994|pages=1495–9|pmc=201508 | last1 = Keuth | first1 = S | last2 = Bisping | first2 = B|doi=10.1128/AEM.60.5.1495-1499.1994}}</ref>

Studies of fortifying tempeh with vitamin B12 through fermentation using microorganisms indicate that lactic acid bacteria and propionic acid bacteria produce vitamin B12.<ref name="kumar">{{Cite journal |last1=Kumar |first1=Raju |last2=Singh |first2=Umesh |last3=Tiwari |first3=Abhay |last4=Tiwari |first4=Pooja |last5=Sahu |first5=Jatindra K. |last6=Sharma |first6=Satyawati |date=2023-04-01 |title=Vitamin B12: Strategies for enhanced production, fortified functional food products and health benefits |url=https://www.sciencedirect.com/science/article/pii/S1359511323000363 |journal=Process Biochemistry |volume=127 |pages=44–55 |doi=10.1016/j.procbio.2023.02.002 |s2cid=256712324 |issn=1359-5113|url-access=subscription }}</ref>

==Preparation==
[[File:Tempe Burger.jpg|thumb|right|[[Tempeh burger]]]]
In the kitchen, tempeh is often simply prepared by cutting it into pieces, soaking in [[brine]] or a salty sauce, and then fried. In Java, tempeh is often traditionally prepared by cutting it into pieces, marinating it in a mixture of ground [[garlic]], [[coriander]], [[turmeric]], salt and water; then deep fried,<ref>{{Cite web|url=https://cookpad.com/id/resep/10820940-tempe-goreng-garit|title=Resep Tempe Goreng Garit oleh pawon mommy najam|last=Najam|first=Pawon Mommy|website=Cookpad|date=12 October 2019 |language=id|access-date=2019-10-17}}</ref> and it's often served with ''[[sambal|sambal ulek]]'' chili paste. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews.<ref>{{Cite news|url=https://www.thekitchn.com/five-tips-for-preparing-tempeh-63906|title=Five Ways to Prepare Tempeh|work=Kitchn|access-date=2018-01-19}}</ref>

Tempeh performs well in a [[cheese grater]], after which it may be used in place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior. Its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, it will create white feathery fluff which bonds the cut—this is the Rhizopus mold still growing—this is normal and perfectly edible.{{citation needed|date=October 2020}}

==Types==
[[File:Sliced tempeh.jpg|thumb|Sliced {{Transliteration|jv|tempe kedelai}} (soy tempeh)]]
The most common and widely known tempeh is made from fermented soybeans, called {{Transliteration|jv|tempeh kedele}} or {{Transliteration|jv|tempeh dele}}, made from controlled fermentation of [[soybeans]]. However, traditionally other ingredients such as {{Transliteration|jv|ampas tahu}} (tofu dregs/[[Okara (food)|okara]]), {{Transliteration|jv|ampas kelapa}} (coconut dregs) and peanuts may be used in a fashion similar to the tempeh-making process, although perhaps using different fungi or attracting other microbes like ''[[Mucuna pruriens|kara benguk]]'' or ''[[Canavalia ensiformis|kara pedhang]]'', which can be toxic if not prepared correctly. A related product to tempeh is ''[[oncom]]'', which is made from [[peanut]] [[press cake]] or soy dregs and is prevalent in Sundanese culture in [[West Java]]. There are two types of ''oncom'': a bright red-orange kind with ''[[Neurospora sitophila]]'', and a black one with the same fungi as tempeh uses.<ref>{{Cite book|url=https://books.google.com/books?id=efrjAwAAQBAJ&q=Oncom&pg=PA5|title=Lauk Tempe, Tahu, & Oncom|last=Wijaya|first=Kirana|date=2014-03-01|publisher=DeMedia|isbn=9789790822061|language=id}}</ref>

[[File:Sayur lodeh.JPG|thumb|right|''[[Sayur lodeh]]'' often have tempeh produced from advanced stages of fermentation mixed in for flavor]]
Tempeh can also be differentiated according to its degrees of maturity (i.e. the mycelium's growth/age). {{Transliteration|jv|Tempe mondhol}} is a tempeh that is not fully fermented, that is, the mycelium has not fully covered the surface. The taste of the beans is more solid and profound. Sometimes tempeh is left to ferment further, creating more pungent varieties: {{Transliteration|jv|tempe wayu}} (day-old tempeh), i.e. when the tempeh starts to age; {{Transliteration|jv|tempe semangit}} (a few-days old tempeh), i.e. when the tempeh becomes yellowish, a bit slimy, and the smell becomes more potent;<ref name="Semangit">{{Cite news|url=https://travel.kompas.com/read/2016/07/23/090800827/olahan.tempe.busuk.murah.meriah.nan.menggugah.selera|title=Olahan Tempe Busuk Murah Meriah nan Menggugah Selera|author=Penulis Wahyu Adityo Prodjo|website=KOMPAS.com|date=23 July 2016|language=id|access-date=2019-10-17}}</ref> and {{Transliteration|jv|tempe bosok}} ({{lit|rotten tempeh}}), when the mycelium has acquired a blackened coloration and the product has a putrid smell.

Some types of tempeh are made of ingredients that would be otherwise wasted if not used. According to traditional Javanese customs, wasting food is deemed as a sign of disrespect to Nature and other beings, and encourages efforts to use every part of an ingredient.

The wrappings used in tempeh making can contribute to its flavor and aroma. Though some prefer the traditional banana, {{Transliteration|jv|waru}} or teak leaf, readily available [[plastic]] sheet wrappings have been increasingly widely used.

==={{Transliteration|jv|Tempe gembus}}===
[[File:Tempe gembus 160130-0337 rwk.JPG|thumb|{{Transliteration|jv|Tempe gembus}}]]
Soft and fluffy tempeh made from [[soy pulp]] or tofu dregs.<ref name="Detik-Tempe-Gembus">{{Cite news|url=https://food.detik.com/info-kuliner/d-3585509/tempe-gembus-yang-empuk-menthul-menthul-kayak-kasur|title=Tempe Gembus yang Empuk Menthul-menthul Kayak Kasur|last=Safira|first=Maya|work=detikfood|access-date=2018-01-19|language=id}}</ref><ref name="Detik-Tempe-Gembus-Bongkrek">{{Cite news|url=https://food.detik.com/info-sehat/d-3215641/apa-benar-tempe-gembus-dan-tempe-bongkrek-nutrisinya-rendah|title=Apa Benar Tempe Gembus dan Tempe Bongkrek Nutrisinya Rendah?|last=Mustinda|first=Lusiana|work=detikfood|access-date=2018-01-18|language=id}}</ref> {{Transliteration|jv|Tempe gembus}} usually can be found in [[Pasar pagi|traditional markets]] of [[Java]], at a price lower than that of common soybean tempeh. It is made into a variety of dishes; for example it can be battered and/or fried, used in {{Transliteration|jv|sayur lodeh}}, or {{Transliteration|jv|tempe bacem}}. {{Transliteration|jv|Tempe gembus}} is known by different names across [[Java]]; for example as {{Transliteration|jv|tahu cokol}} or {{Transliteration|jv|tahu susur}} in [[Temanggung Regency|Temanggung]].<ref name="Detik-Tempe-Gembus"/>

==={{Transliteration|jv|Tempe semangit}}===
In [[Indonesia]], ripe tempeh (two or more days old) is considered a delicacy. Names include {{Transliteration|jv|tempe semangit}} ('stinky tempeh') in [[Java]], {{Transliteration|jv|hampir busuk}} ('almost rotten') tempeh or {{Transliteration|jv|tempe kemarin}} ('yesterday tempeh'). Having a slightly pungent aroma, small amounts are used as a flavoring agent in traditional [[Javanese cuisine|Javanese]] ''[[sayur lodeh]]'' vegetable stew and ''[[sambal#Indonesia|sambal tumpang]]''.<ref name="Semangit"/>

==={{Transliteration|jv|Tempe gódhóng}}===
[[File:Tempe Daun jati.JPG|thumb|right|{{Transliteration|jv|Tempe gódhóng jati}} (wrapped in teak leaf)]]
In [[Javanese language|Javanese]], the term {{Transliteration|jv|gódhóng}} means 'leaf'.<ref>{{Cite web|url=https://kamuslengkap.com/kamus/jawa-indonesia/arti-kata/godhong|title=Arti kata godhong (godhong) dalam kamus Jawa-Indonesia. Terjemahan dari bahasa Jawa ke bahasa Indonesia - Kamus lengkap online semua bahasa|website=kamuslengkap.com|language=id|access-date=2018-01-19}}</ref> Traditionally tempeh is wrapped in organic [[banana leaf]], {{Transliteration|jv|gódhóng waru}} (''[[Hibiscus tiliaceus]]'' leaf) or {{Transliteration|jv|gódhóng jati}} ([[teak]] leaf).<ref>{{Cite web|url=https://www.scribd.com/doc/92981353/Mikrobiologi-Tempe-Daun-Waru|title=Mikrobiologi Tempe Daun Waru|website=Scribd|language=id|access-date=2018-01-19}}</ref>

==={{Transliteration|jv|Tempe murni}}===
Pure soybean cake, tempeh made in plastic wrap without any fillings or additives such as grated raw papaya. This was meant to create a more "hygienic and pure" tempeh free from any impurities or unwanted microbes.{{Citation needed|date=October 2021}}

==={{Transliteration|jv|Tempe menjes kacang}}===
[[File:Menjes kacang Malang.JPG|thumb|{{Transliteration|jv|Menjes kacang}}]]
A specialty of [[Malang]], the rough-textured {{Transliteration|jv|tempeh menjes kacang}} is made from black soybeans mixed with other ingredients, such as peanut dregs, cassava fiber, and soybean meal. The process of making {{Transliteration|jv|menjes kacang}} is quite similar to black ''oncom''.<ref>{{Cite news|url=https://beritagar.id/artikel/piknik/menjes-tempe-khas-dari-malang|title=Menjes, tempe khas dari Malang|last=Maharrani|first=Anindhita|date=2016-08-26|work=Beritagar|access-date=2018-01-19|language=id|archive-date=2020-06-15|archive-url=https://web.archive.org/web/20200615150651/https://beritagar.id/artikel/piknik/menjes-tempe-khas-dari-malang|url-status=dead}}</ref>

==={{Transliteration|jv|Tempe bongkrèk}}===
{{Transliteration|jv|Tempe bongkrèk}} is a variety of tempeh from [[Central Java Province|Central Java]], notably [[Banyumas Regency|Banyumas]]. It is prepared with [[coconut]] dregs. This type of tempeh served as a main source of protein in Java due to its inexpensiveness and has led to several cases of fatal food poisoning,<ref>{{Cite book|url=https://books.google.com/books?id=wUWmc4Tr-WUC&q=tempe+bongkrek&pg=PA128|title=History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko |author-link2=Akiko Aoyagi|year=2010|publisher=Soyinfo Center|isbn=9781928914303}}</ref> as it occasionally gets contaminated with the bacterium ''[[Burkholderia gladioli]]'', and the unwanted organism produces toxins ([[bongkrek acid]] and [[toxoflavin]]) from the coconut, besides killing off the ''Rhizopus'' fungus due to the [[antibiotic]] activity of {{Transliteration|jv|bongkrek}} acid.<ref name="Detik-Tempe-Gembus-Bongkrek"/>

Fatalities from contaminated {{Transliteration|jv|tempe bongkrèk}} were once common in the area where it was produced.<ref>{{Cite news|url=http://news.liputan6.com/read/63189/bahaya-tempe-bongkrek-kurang-sosialisasi|title=Bahaya Tempe Bongkrek Kurang Sosialisasi|last=Liputan6.com|work=liputan6.com|date=25 September 2003|access-date=2018-01-18|language=id}}</ref> During 1930s, Indonesian government went through an [[economic depression]], and this condition caused some of the people to make tempe bongkrek by themselves, instead of buying it directly from well-trained producers. As a result, the poisonings occurred frequently, reaching 10 to 12 a year. Dutch scientists W. K. Mertens and A. G. van Veen from the [[Eijkman Institute]] of Jakarta, started to find the cause of the poisoning in the early 1930s. The first outbreak of the bongkrek poisoning by tempe bongkrek was recorded by Dutch researchers; however, no further research to find the cause of the poisoning was conducted in 1895.<ref name="Riyanto" /> They successfully identified the source of poisoning as a bacterium called ''[[Pseudomonas cocovenenans]]''.<ref name=Riyanto>{{cite journal |last1=Riyanto |first1=Rifqi Ahmad |title=A Short Review of Bongkrek Acid In Food Safety Perspective |journal=Food ScienTech Journal |date=2019 |volume=1 |pages=65–68 |doi=10.33512/fsj.vli2.6427 |doi-broken-date=1 June 2025 |url=https://www.researchgate.net/publication/339683533 |access-date=29 April 2023}}</ref><ref>{{Cite web | url = https://www.researchgate.net/publication/339683533 | title = A Short Review of Bongkrekic Acid In Food Safety Perspective. [Abstract]}}</ref> This bacterium, which is also named ''[[Burkholderia cocovenenans]]'', caused the synthesis of a poisonous substance called bongkrek acid. '' B. cocovenenans '' is commonly found in plants and soil, which can be taken up by coconuts and corn, leading to the synthesis of bongkrek acid during the [[fermentation]] of such foods.<ref name="Riyanto" /> Since 1975, consumption of contaminated tempe bongkrek has caused more than 3000 cases of bongkrek acid poisoning.<ref name=review>{{Cite journal|last1=Anwar|first1=Mehruba|last2=Kasper|first2=Amelia|last3=Steck|first3=Alaina R.|last4=Schier|first4=Joshua G.|date=June 2017|title=Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin|journal=Journal of Medical Toxicology|volume=13|issue=2|pages=173–179|doi=10.1007/s13181-016-0577-1|issn=1556-9039|pmc=5440313|pmid=28105575}}</ref> In Indonesia, the overall reported mortality rate has turned out to be 60%. Due to the severity of the situation, the production of tempe bongkrek has been banned since 1988.<ref name="review" /><ref name="Riyanto" /> Clandestine manufacture continues, however, due to the popular flavor. The problem of contamination is not encountered with bean and grain tempeh, which have a different composition of [[fatty acid]]s that is not favorable for the growth of ''B. gladioli'', but encourages growth of ''Rhizopus'' instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication the product is safe. Yellow {{Transliteration|jv|tempe bongkrèk}} is always highly toxic due to toxoflavin, but {{Transliteration|jv|tempe bongkrèk}} with a normal coloration may still contain lethal amounts of {{Transliteration|jv|bongkrek}} acid.<ref>{{Cite news|url=https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|title=Waspadai Toksoflavin dan Asam Bongkrek Yang Dihasilkan Bakteri Pseudomonas|last=Setiarto|first=Raden Haryo Bimo|access-date=2018-01-18|language=id|archive-date=2018-01-18|archive-url=https://web.archive.org/web/20180118181518/https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|url-status=usurped}}</ref>

===Oat tempeh===
A form of tempeh based on [[barley]] and [[oat]]s instead of soy was developed by scientists at the Swedish Department of Food Science in 2008. It can be produced in climatic regions where it is not possible to grow soybeans.<ref>{{cite journal|url=https://www.sciencedaily.com/releases/2008/05/080528095627.htm |title=New Vegetarian Food With Several Health Benefits|journal=ScienceDaily|date=May 30, 2008|access-date=20 January 2018}}</ref>

== Cooking methods and recipes ==
[[File:Sautéed Tempeh cropped.jpg|thumb|Sautéed tempeh with string green beans, a stir-fry Indonesian dish (''osengan'')]]
The simplest way to cook tempeh is by [[frying]]. It is both deep-fried and stir-fried. However, there are several cooking methods and recipe variations. Among others are:

==={{Transliteration|jv|Tempe goreng}}===
Perhaps the simplest and most popular way to prepare tempeh in [[Indonesia]]. The tempeh is sliced and seasoned in a mixture of ground [[garlic]], [[coriander]] seeds and salt, and then [[deep fried]] in [[palm oil]].<ref>{{Cite web|url=http://www.lestariweb.com/English/TempeTahuGoreng.php|title=Fried Tempeh & Tofu {{!}} Tahu Tempe Goreng|website=www.lestariweb.com|access-date=2018-01-19|archive-date=2018-01-20|archive-url=https://web.archive.org/web/20180120065729/http://www.lestariweb.com/English/TempeTahuGoreng.php|url-status=dead}}</ref> The tempeh might be coated in [[Batter (cooking)|batter]] prior to frying, or directly fried without any batter. Fried unbattered tempeh has a golden-brown color when done.

==={{Transliteration|jv|Tempe bacem}}===
{{Transliteration|jv|Tempe bacem}} is a traditional [[Javanese cuisine|Javanese dish]] originating in [[Central Java]]. {{Transliteration|jv|Bacem}} is a [[Javanese people|Javanese]] cooking method of [[braising]] in spices and [[palm sugar]] and boiling the food in a closed place until the water runs out.<ref>{{Cite web|last=Indonesia|first=Aplikasi|title=arti bacem adalah dalam Kamus Besar Bahasa Indonesia KBBI Online|url=https://aplikasi-indonesia.com/kbbi/bacem|archive-url=https://web.archive.org/web/20210517065019/https://aplikasi-indonesia.com/kbbi/bacem|url-status=dead|archive-date=May 17, 2021|access-date=2020-12-05|website=aplikasi-indonesia.com|language=id}}</ref> The tempeh is first braised in a mixture of coconut water, [[palm sugar]], and spices including coriander seeds, shallots, galangal, and bay leaves, and then briefly deep-fried. The result is a moist, sweet and spicy, dark-colored tempeh. Tofu may also be used, yielding {{Transliteration|jv|tahu bacem}}.<ref>{{Cite news|url=https://whattocooktoday.com/tahubacem.html|title=Tahu dan Tempe Bacem (Braised Spiced Tofu and Temphe)|date=2017-07-21|work=What To Cook Today|access-date=2018-01-19}}</ref>

==={{Transliteration|jv|Tempe mendoan}}===
[[File:Tempe mendoan.JPG|thumb|Frying {{Transliteration|jv|tempe mendoan}}]]
[[File:CookedMendoan.jpg|thumb|Cooked {{Transliteration|jv|tempe garit/goreng}} (fried)]]
This variation is often found in [[Purwokerto]]. The word {{Transliteration|jv|mendoan}} originates in the [[Banyumas]] regional [[dialect]], and means 'flash-fried'. The tempeh is first dipped in spiced flour before quickly frying in very hot oil, resulting in a product that is cooked on the outside, but raw or only partially so on the inside. It has a limp, soft texture compared to the more common, crisp, fully fried tempeh.

{{Cookbook|Tempe Mendoan|position=left}}

==={{Transliteration|jv|Tempe kering}}===
Also known as {{Transliteration|jv|kering tempe}} (lit: 'dry tempeh'), or {{Transliteration|jv|sambal goreng tempe}} if mixed with plenty of hot and spicy ''[[sambal]]'' [[chili pepper]] sauce. It is a crispy, sweet and spicy, fried tempeh.<ref>{{Cite news|url=http://www.indonesia-recipe.com/crispy-and-spicy-fried-tempe-kering-tempe/|title=Crispy And Spicy Fried Tempe (Kering Tempe)|date=2013-08-07|work=Indonesian Recipe|access-date=2018-01-19|archive-date=2018-01-20|archive-url=https://web.archive.org/web/20180120070347/http://www.indonesia-recipe.com/crispy-and-spicy-fried-tempe-kering-tempe/|url-status=usurped}}</ref> The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, [[chili pepper]] or other spices, or with [[sweet soy sauce]]. Often it is mixed with separately fried peanuts and [[Anchovies as food|anchovies]] ({{Transliteration|jv|ikan teri}}). This dry tempeh will keep for up to a month if cooked and stored properly.

==={{Transliteration|jv|Tempe orek}} or {{Transliteration|jv|orak-arik tempe}}===
This variation is almost identical to {{Transliteration|jv|tempe kering}}, but is more soft and moist.<ref>{{Cite web|url=http://indonesianfoods-recipes.blogspot.co.id/2011/08/tempe-orek-recipe-another-classical-of.html|title=Tempe Orek Recipe {{!}} Another Classical of Cooking Tempeh|website=indonesianfoods-recipes.blogspot.co.id|access-date=2018-01-19|archive-date=2018-01-20|archive-url=https://web.archive.org/web/20180120070350/http://indonesianfoods-recipes.blogspot.co.id/2011/08/tempe-orek-recipe-another-classical-of.html|url-status=dead}}</ref> The sweet taste is due to generous addition of ''[[kecap manis]]'' (sweet soy sauce).<ref>{{Cite news|url=https://www.bango.co.id/resep/detail/61/orek-tempe|title=Orek Tempe|access-date=2018-01-19}}</ref>

==={{Transliteration|jv|Tumis tempe}} or {{Transliteration|jv|oseng tempe}}===
[[Stir frying|Stir-fried]] tempeh with vegetables such as green bean, basil, or onion, with spices.<ref>{{Cite web|url=https://cookpad.com/id/cari/oseng%20tempe|title=4.971 resep oseng tempe enak dan sederhana|website=Cookpad|language=id|access-date=2018-01-19}}</ref> Other recipes might add [[coconut milk]] for a milky-colored, and rather moist, stir-fried tempeh.

==={{Transliteration|jv|Tempe penyet}}===
Fried tempeh mixed with ''[[sambal]]'' chili paste in a mortar and pestle. Usually served in addition to other {{Transliteration|jv|penyet}} dishes, such as ''[[ayam penyet]]'' (chicken) or ''[[iga penyet]]'' (ribs).

==={{Transliteration|jv|Tempe satay}}===
Tempeh skewered and grilled as [[satay]].

{{Transliteration|jv|Sate kere}} ([[Javanese language|Javanese]] for 'poor man's satay') from [[Surakarta|Solo]] in [[Central Java]] is made from fluffy {{Transliteration|jv|tempe gembus}}.<ref>{{Cite web|url=https://cookpad.com/id/cari/sate%20tempe%20gembus|title=11 resep sate tempe gembus enak dan sederhana|website=Cookpad|language=id|access-date=2018-01-19}}</ref> Ground tempeh can also be made into a thick sauce, such as in {{Transliteration|jv|sate ambal}}, a chicken satay from [[Kebumen Regency|Kebumen]], [[Central Java]] where tempeh flavored with chili and spices replaces the more common [[peanut sauce]].<ref>{{Cite web|url=http://chickensatay.org/SateAmbalKebumen.htm|archive-url=https://web.archive.org/web/20120212205438/http://chickensatay.org/SateAmbalKebumen.htm|url-status=dead|archive-date=February 12, 2012|title=Recipe for Sate Ambal|website=chickensatay.org|access-date=2018-01-19}}</ref>

==={{Transliteration|jv|Kripik tempe}}===
''[[Kripik]]'' {{Transliteration|jv|tempe}} snack crackers; a thinly sliced tempeh, battered and deep fried until crispy. It is popular across Java, but notably produced in [[Bandung]], [[West Java]] and [[Malang City|Malang]], [[East Java]].<ref>{{Cite web |title=Kampung Sanan, Sentra Industri Tempe yang Hasilkan Rp 1 M per Hari |url=https://kumparan.com/kumparanstyle/kampung-sanan-sentra-industri-tempe-yang-hasilkan-rp-1-m-per-hari |access-date=2022-10-28 |website=kumparan |language=id-ID}}</ref>

===Tempeh sandwich or tempeh burger===
Fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread or hamburger buns with salad, sauces or seasonings.<ref>{{Cite news|url=https://www.loveandlemons.com/tempeh_vegan_club_sandwiches/|title=Tempeh Vegan Club Sandwiches Recipe - Love and Lemons|date=2017-04-06|work=Love and Lemons|access-date=2018-01-20}}</ref>

<gallery class="center" mode="packed" caption="Tempeh dishes">
File:Indonesian fried tempeh.JPG|<small>The common ''tempeh goreng'' (un-battered) in [[Indonesia]]</small>
File:Tempeh.jpg|<small>Fried tempeh (battered) sold at a food court in [[Singapore]]</small>
File:Tempe bacem lauk soto Pak Marto.JPG|<small>{{Transliteration|jv|Tempe bacem}}</small>
File:Tempe Mendoan Kebumen Super Nampol.jpg|<small>{{Transliteration|jv|Tempe mendoan}}</small>
File:Sambal goreng tempe.JPG|<small>{{Transliteration|jv|Kering tempe}} or {{Transliteration|jv|sambal goreng tempe}}</small>
File:Orak-arik tempe.JPG|<small>{{Transliteration|jv|Tempe orek}} or {{Transliteration|jv|orak-arik tempe}}</small>
File:Sambal tempe penyet kemangi.JPG|<small>{{Transliteration|jv|Tempe penyet}}</small>
File:Tempe goreng snack.JPG|<small>Crispy ''[[kripik]]'' tempeh as a snack</small>
File:Menjes kacang Malang goreng.JPG|<small>Fried ''menjes kacang''</small>
File:Grilled tempeh and vegetables (7603211410).jpg|<small>Grilled tempeh</small>
File:TLT sandwich.jpg|<small>Tempeh sandwich</small> 
</gallery>

==Preservation==
{{Cleanup section|date=July 2024|reason=This section contains is mostly technical information from a single source.}}
Freshly made, raw tempeh remains edible for a few days at room temperature. It is neither acidic nor does it contain significant amounts of [[alcohol (drug)|alcohol]]. It, however, does possess stronger resistance to [[lipid peroxidation]] than unfermented soybeans due to its [[antioxidant]] contents.<ref>[[Umm al-Qura University]], Mecca, Saudi Arabia [http://uqu.edu.sa/files2/tiny_mce/plugins/filemanager/files/4300301/Handbook_of_Fermented_Functional_Foods.pdf Handbook of Fermented Functional Foods] {{Webarchive|url=https://web.archive.org/web/20150714201123/http://uqu.edu.sa/files2/tiny_mce/plugins/filemanager/files/4300301/Handbook_of_Fermented_Functional_Foods.pdf |date=2015-07-14 }}</ref>

Cooked as {{Transliteration|jv|tempe kering}}, the deep-fried and seasoned bits of tempeh can last for a month or more and still be good to consume, if cooked correctly and stored properly in an air-tight jar. The deep-frying process removes the moisture, preventing further fermentation and deterioration, thus prolonging its shelf life.

=== Antimicrobial agents ===
''[[Rhizopus]]'' cultures responsible for the [[fermentation]] of tempeh from soybean produce natural, heat-stable [[Antimicrobial|antimicrobial agents]] against spoilage and disease-causing microorganisms, extending the [[shelf life]] of the fermented product through microbial antagonism. The mold is capable of inhibiting the growth of other fungi such as ''[[Aspergillus flavus]]'' and ''[[Aspergillus parasiticus]]'' by interfering with the accumulation of [[aflatoxin]] (especially [[aflatoxin B1]]), the [[mycotoxin]] of greatest concern. ''R. oligosporus'' has also been reported to produce four to five antibacterial substances during fermentation process. It produces [[Phenols|phenolic compounds]] against pathogenic bacteria such as ''[[Helicobacter pylori]]'' and an antibacterial protein has been identified with activities against ''[[Bacillus]]'' species (especially against ''[[Bacillus subtilis]]'' and ''[[Bacillus cereus]]''<ref>{{Cite journal|last1=Roubos-van den Hil|first1=P.J.|last2=Dalmas|first2=E.|last3=Nout|first3=M.J.R.|last4=Abee|first4=T.|date=2010|title=Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores|url=http://dx.doi.org/10.1111/j.1365-2672.2009.04637.x|journal=Journal of Applied Microbiology|volume=109|issue=1|pages=137–145|doi=10.1111/j.1365-2672.2009.04637.x|pmid=20002864|s2cid=44995408|issn=1364-5072|url-access=subscription}}</ref>), ''[[Staphylococcus aureus]]'', and ''[[Lactococcus lactis|Streptococcus cremoris]]''.

=== Non-refrigerated fresh tempeh ===
Tempeh can be sold and consumed fresh within 48 hours once removed from its incubator. It is commonly transported to the market in its incubation container (e.g. [[polyethylene]] bag, [[banana leaf]] wrapper, etc.) and placed in the shade. In areas with warmer climates, tempeh can be kept at room temperature for one to three days before it becomes overripe. In locations with more temperate temperatures, it can keep for one to four days but will usually need to be refrigerated to prevent spoilage.<ref name=":03" />

=== Refrigeration ===
Fresh refrigerated tempeh should be sealed in a labeled polyethylene bag and kept in temperatures below {{convert|40|F|C|order=flip}}. It can be kept at this temperature for three to five days and sometimes, even as long as a week. Storage life could be extended to two or three weeks if the tempeh is [[Blanching (cooking)|blanched]] or [[Steaming|steamed]] prior to refrigeration due to the inactivation of enzymes and destruction of bacteria.<ref name=":03" />

=== Freezing ===
[[Freezing]] is the preferred way to preserve tempeh due to its capability for wide distribution. Tempeh can be frozen whole or in slices, depending on preference. During the freezing process, whole tempeh is placed in its perforated wrapper whereas sliced tempeh is packaged in a labelled polyethylene bag prior to being sealed in an outer bag and then frozen immediately. This method will keep for months with only a small loss of texture and flavor.<ref name=":03" />

=== Blanching ===
Blanching tempeh by steaming or parboiling helps to extend the storage life by preventing bacterial growth, stopping mold growth and inactivating enzymes. Steaming appears to have a less negative effect than [[parboiling]] in terms of texture, flavor and nutritional value. Blanching is a great method for preserving tempeh prior to refrigeration, though not as beneficial for tempeh that is to be frozen.<ref name=":03" />

=== Dehydration ===

==== Air tray drying ====
Tempeh can be dried via the air tray drying method. Cubes of tempeh placed on steel, mesh bottom trays are dried by the circulating hot air dryer. After the product is finished, they can be cut into {{convert|1|in|cm|order=flip|adj=on|abbr=off}} squares at {{convert|200|F|C|order=flip|sigfig=1}} for 90 to 120 minutes in order to reduce moisture content to 2–4%. When placed in moisture proof [[Pliofilm]] bags, the tempeh has a shelf life of several months at room temperature. Although this is a convenient method that produces a shelf stable product without requirement of refrigeration, the process of hot air drying can cause a significant loss of nutritional content such as the soluble solids and [[nitrogen]] protein content.<ref name=":03" />

==== Sun drying ====
This preservation method is most economical out of all methods. The tempeh can be blanched prior to dehydration to preserve flavor and prolong shelf life. Tempeh is exposed to internal [[solar dryer]] temperature of {{convert|180-200|F|C|order=flip|sigfig=1}} in this method. A disadvantage of this method is that sunlight can destroy some of the [[vitamin B12]] of tempeh.<ref name=":03" />

==== Freeze-drying ====
This method is the most expensive out of all dehydration methods but provides the advantage of long stable shelf life at room temperature and an excellent retention of soluble nutrients (nitrogen protein and other solids). The product undergoes quick freeze at {{convert|50|F|C|order=flip}} and is then dried at a moderate temperature inside a strong [[vacuum]]. Due to the expensive nature of the equipment, the final product price is higher than tempeh preserved through other methods.<ref name=":03" />

==== Spray-drying ====
As this method is traditionally used for small particles, it is used to produce tempeh powder for products such as [[soup]]s, [[bread]]s, [[tortilla]]s, etc. However, this method can be expensive due to the bulky nature of the equipment.<ref name=":03" />

==== Deep-frying ====
This method produces ready to eat tempeh products. A culinary oil with a high [[smoke point]], such as [[rapeseed]], [[Soybean|soy]], [[safflower]], [[peanut]], or [[coconut]] oil, is heated to {{convert|350|F|C|order=flip|sigfig=2}} in the deep fryer. The tempeh is deep-fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place. The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying.<ref name=":03" />

==See also==
{{Portal|Food|Indonesia}}
* [[List of fermented soy products]]
* [[List of meat substitutes]]
* [[List of soy-based foods]]
*''[[Miso]]''
*''[[Nattō]]''
*''[[Oncom]]''
*''[[Tapai]]''
* {{portal-inline|Food}}
* [[Veganism]]

==References==
{{Reflist}}

{{Soy}}
{{Vegetarianism}}
{{Coconut}}
{{Indonesian cuisine}}
{{Authority control}}

[[Category:Fermented soy-based foods]]
[[Category:Soy-based foods]]
[[Category:Meat substitutes]]
[[Category:Vegetarian cuisine]]
[[Category:Vegan cuisine]]
[[Category:Javanese culture]]
[[Category:Vegetarian dishes of Indonesia]]
[[Category:Dried foods]]