Tempeh

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A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa. To make tempeh, a process similar to cheesemaking occurs, using the spores of a good mold which are inoculated into the soybeans. As the beans ferment, they become bound into a flattened food cake. The enzymes are then preserved as the product is blanched or frozen.

Tempeh becomes soft in texture, similar to soft tofu, and provides a nutty, yeasty flavor when consumed. It can be fried, sautéed, and steamed to be served as a meat substitute and is a popular food for vegetarian and Asian cooking. Tempeh is available at natural food stores and some common food stores.

USDA Nutrition Facts

Serving Size1 cup
Calories193
Protein18g
Total Fat10g
Total Carbohydrates9g
Potassium412mg
Sodium9mg
Cholesterol0mg
Calories196
Protein18g
Total Fat11g
Total Carbohydrates9g
Potassium401mg
Sodium14mg

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