Tempeh

tempe / tempeh

Flavor and role: An Indonesian food of boiled soybeans fermented with Rhizopus mold and set into a firm cake. Nutty and mushroom-like, with a pleasant chew.
Typical dishes and uses: Tempeh goreng (fried), tempeh orek (sweet-savory stir-fry), nasi goreng and veggie burgers
Substitutes: Replace 1:1 with firm tofu (pressed and pan-fried).
Storage: Refrigerate 1 week, freeze 3-6 months. White mycelium on the surface is normal and a few black spots are fine, but discard if there is pink or green mold or an ammonia smell.
Main countries: Indonesia
Used in this book: Ayam Penyet Gado-Gado Sayur Lodeh (Javanese Vegetables in Coconut Milk)Ayam Penyet Kremes Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut Sauce Gado-Gado Rice Paper Rolls Crispy Smashed Potato Gado-Gado Platter Sayur Lodeh with Fresh-Pressed Coconut Milk Sayur Lodeh Coconut Risotto with Crispy Tempeh (Indonesian × Italian)Sayur Lodeh Coconut Gratin with Tempeh Crumb

Updated 2026-10-10