Tempeh

Tempeh is a fermented soybean cake that originated in Java, Indonesia in the early 1800s, though possibly earlier than that first written record. It is an integral part of Indonesian cuisine. It has a nutty flavor and makes a good filling for Spring Rolls and Baked Tempeh Chop Rice.

There are a couple of prep techniques that can change the texture of tofu. Freezing and thawing a block of firm tofu creates air pockets, drawing out the moisture and lending a spongy texture used in Chinese Sausage. Steaming, salting, and air-drying tofu naturally draws the moisture out (without pressing it) and makes silken tofu pillowy soft when frying for Bitter Melon & Tofu.