Tempeh
In last week's Food Connect order, I thought to try out the tempeh.
"What the hell is 'tempeh'?" you ask?
Tempeh is a naturally fermented soy bean product that originated from Indonesia. It's made from the whole soybean and contains a higher percentage of protein, fiber and vitamins than tofu. It is usually made and purchased as a block.
It looks and tastes nothing like tofu (豆腐) or natto (なっとう). On a scale of flavour, tofu is the weakest and natto is the strongest - tempeh is in between.
If you would like to learn more about tempeh, check out The Book of Tempeh by William Shurtleff and Akiko Aoyagi. I found this book in the public library and it's so full of information. William and Akiko have obviously really immersed themselves in the world of tempeh and researched this food, including its history and traditional recipes for preparing it.
If you don't like the soft silken texture of tofu, then perhaps you could try tempeh. The tempeh made by Ananda Palli is a little different from the tempeh in supermarkets. It has plenty of the white mycelia coating the soy beans, whereas many of the tempeh packets I've seen in supermarkets look very brown and unappetising.
I've been chopping this into cubes or strips, pan frying it in a little oil before adding to vegetable stir-fry (with a splash of soy sauce and chinese wine). Very very yum!
"What the hell is 'tempeh'?" you ask?
Tempeh is a naturally fermented soy bean product that originated from Indonesia. It's made from the whole soybean and contains a higher percentage of protein, fiber and vitamins than tofu. It is usually made and purchased as a block.
It looks and tastes nothing like tofu (豆腐) or natto (なっとう). On a scale of flavour, tofu is the weakest and natto is the strongest - tempeh is in between.
If you would like to learn more about tempeh, check out The Book of Tempeh by William Shurtleff and Akiko Aoyagi. I found this book in the public library and it's so full of information. William and Akiko have obviously really immersed themselves in the world of tempeh and researched this food, including its history and traditional recipes for preparing it.
If you don't like the soft silken texture of tofu, then perhaps you could try tempeh. The tempeh made by Ananda Palli is a little different from the tempeh in supermarkets. It has plenty of the white mycelia coating the soy beans, whereas many of the tempeh packets I've seen in supermarkets look very brown and unappetising.
I've been chopping this into cubes or strips, pan frying it in a little oil before adding to vegetable stir-fry (with a splash of soy sauce and chinese wine). Very very yum!