Tempeh

Savoury, golden, pillowy cakes made from fermented soya beans. The beans are split, parboiled and a culture is added. They are then left to ferment for several days in leaf-wrapped parcels until a soft white skin, similar to brie, forms over the surface. An excellent source of protein, tempeh is a Javanese invention where they have endless inventive ways to make the most of its nutty flavour and nubbed, spongy texture. It might be cut into matchsticks and deep-fried with a spicy palm sugar glaze. It can be simmered in delicate coconut milk curries. Or maybe hefty chunks will be infused with spices, then cooked until golden brown and crisp. In Indonesia it is usually sold wrapped in glossy palm leaves; in the West look for a plastic-wrapped version in health food stores.