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Tempting
Tempeh
by Jill
Nussinow
Delicious!
Tempeh
(pronounced "tem-pay"), an ancient Indonesian soyfood
staple, is a relative newcomer to the U. S. vegetarian
culinary scene. It's a terrific source of complete
protein, with 5 to 6 grams of protein per three-ounce
serving, as well as a good source of iron and vitamin
E. It's also rich in fiber, containing 2 to 8 grams
per three-ounce serving. Traditionally tempeh is made
at home in Indonesia by lightly cooking soybeans and
grains, combining them with a starter mold and wrapping
the mixture in banana leaves to ferment several days.
The fermentation process renders the soy protein more
digestible, resulting in the synthesis of healthful
quantities of vitamin B12.
Tempeh produced in the United States is slightly different
from the Indonesian product. Here, to prevent the growth
of other organisms, tempeh ferments for a shorter period
of time under strictly controlled conditions in an incubator.
The resulting tempeh has a much lower vitamin B12 content
than the Indonesian variety.
Tempeh comes in 8- or 10-ounce refrigerated or frozen packages
which must be cooked. You can prepare it to your liking by
steaming and marinating it.
Once opened, refrigerated tempeh lasts about a week. Black
spots on the surface are normal, but if the tempeh smells
sour or changes color, throw it out. It freezes well, maintaining
its taste and texture for about four months. If your recipe
calls for cutting tempeh into cubes, partially thawed tempeh
is easy to cut. Just defrost and use.
Tempting Tempeh Recipes
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