By Victoria Alexander and Genevieve Harris
Tempe is made from the remaining soy bean solids after they have been pressed to make soy milk. The solids are then compressed and fermented. Tempe has a wonderful nutty flavour while still managing to absorb the flavours of the foods it is cooked with. The dish can be cooked in one large pot and served into small pots at the table or cooked in individual hot pots.