Tempeh

Tempeh is a firm, meaty cake made from hulled, cracked, and fermented soybeans and often other ingredients. It has all kinds of uses. Tempeh originated in Indonesia, where it is the most popular soy-based food. It is highly nutritious and, because of the fermentation that breaks down the indigestible sugars found in beans, it’s very easy to digest. It has a distinctive nutty, mushroom flavor. Like tofu, it readily takes on flavors from marinades and sauces. Many Westerners who don’t like tofu fall in love with tempeh, so it’s worth a try. I like it best when it’s been sautéed first and then added to stir-fries or braised dishes. You can find it in Asian and natural foods stores in both the refrigerator and the freezer cases.