Tempe-tation: Tempe World’s Domination

If you are part of the (or is close to someone of the) vegan community, you might have noticed that tempeh is strutting its stuff and popping up on plates around the globe. True fermented phenomenon! As an Indonesian, tempeh is as common as a burger for Americans, kimchi for Koreans or pizza for Italians. Okay you get the point. So when I hear the word ‘tempe’, I don’t do as much as bat a single eye. My love-and-hate connection with Tempeh deserves its own post, but I will emphasize that as I grow older (and researched for this blogpost), I learned to appreciate its uniqueness; and you readers will too – I’ll make sure of it. 

What is Tempeh anyway?

Bare with me here. Tempeh is a fermented soybean cake, typically sold in rectangular blocks that hails from Indonesia, where it has been enjoyed for centuries. Think of it as soybeans’ sophisticated cousin – full of flavor, texture and a bunch of nutritional goodness. With a complete protein, fiber, iron, and vitamin B12, tempeh is like a superhero in the plant-based world, swooping in to save the day when you’re deficient. Different from tofu, it is less processed and generally healthier having 60% more protein and 7 times more fiber. 

The fermentation magic takes place by culturing cooked soybeans with a special fungus, Rhizopus oligosporus (giving its unique nutty flavor and delightful meaty texture). Through a hailing process, the fungus spores germinate and bind the soybeans together into compact white cakes, taking responsibility for tempeh’s rich probiotics. Not only does it promote gut health, it also boasts a whole range of other health benefits, like strengthening bones and preventing oxidative stress.

Tempeh Stirring up the World

As tempeh rises to fame (get it?), chefs from different corners of the world are putting their own spin on this fermented gem. Let’s take a quick culinary world tour and see how different cultures are embracing tempeh:

1. Indonesia: Naturally, the birthplace of tempeh has some of the most traditional recipes. Often stir fried with vegetables (Tumis Tempe Sayur), marinated in sweet soy sauce (Orak Arik), mixed with chili paste (Sambel Tempe Ulek) and served with rice. If you haven’t tried tempeh goreng (fried tempeh), you’re seriously missing out on a crunchy-umami goodness.
2. Japan: Say hello to “tempeh sushi”! Creative chefs are rolling up this fermented protein with cucumber, spicy mayo (Vegan Tuna crunch roll) and even outing its rice with tempeh for an Avocado roll twist. Truly a combo I did not see coming.
3. India: Tempeh tikka masala (kale version), Tempeh korma, Tempeh Biryani and Tandoori Tempeh have proven that tempeh can hang out with all the spiced-centric flavors too. Most Indian chefs suggest marinating the heck out of it or pair them with a robust sauce, making sure it takes on the flavor of the dish it’s a part of. Move over paneer, because a new contender’s in town.
4. United states: Here is the land of the free (and the home of the brave), tempeh is making waves in BBQs and burgers. Smoky tempeh bacon (alternate recipe), Tempeh Ribs, Tempeh Black Bean Burgers, Crispy Tempeh Arugula Sandwich (looks bomb), and even Pizza with Tempeh Sausage (or easy Tempeh Tortilla Pizza)!
5. Mexico: The ones I would love to try the most; boring tempeh elevated with Mexican specialties. Quinoa Tempeh Salad and different variations (classic, spicy-jalapeno verde style and tomato-ey) of Tacos have widened my view on using fresh ingredients to create the best combination of explosive flavors.

The horizons of tempe production are expanding, with exciting variations incorporating chickpeas, lentils, and other legumes. Concurrently, a growing number of chefs and home-cook influencers are championing tempeh (as seen above), showcasing its culinary versatility and elevating its status. This increased visibility and accessibility are driving demand for tempe, making it a sustainable and delicious choice for growing health-conscious consumers. After all, who wouldn’t want to ‘tempe’ the future?

Resep!  (Recipe)

Tempted to try or up your Tempeh game? I’ll close out this article by recommending you to try these fairly trouble-free recipes!

Tempeh Neatballs (By Elisa of Happy Skin Kitchen, 2020) – <Pro Cooks try this version>

Ingredients

• 1 block of tempeh (200g)

• 1 small white onion – finely chopped

• 2 garlic cloves – crushed

• 100g chestnut mushrooms – finely sliced

• ½ cup of cooked brown rice

• ⅓ cup of oat flour

• 3 tbsp of soy sauce

• 2 tbsp of nutritional yeast (or vegan parmesan cheese, optional)

• Salt and pepper to taste 

• 4 tbsp of olive oil – for cooking

Instructions

1. Add 2 tbsp of the oil to a large frying pan. Add in the chopped onion and garlic.
2. Saute the onion on a medium heat for 5-8 minutes until it starts to caramelize.
3. Add in the chopped mushrooms and cook for another 10 minutes until they have shrunk in size and all the water has evaporated.
4. Crumble the Tempeh either by busing a knife or by placing it into a food processor. Blitz until you have a “mince” kind of consistently.
5. Add the minced tempeh to the pan and add the soy sauce and nutritional yeast. Cook for another 5 minutes.
6. Pour tempeh-mushroom “mince” into a bowl and add the cooked brown rice and oat flour. Mix everything together until you have a fairly sticky mixture. 
7. With wet hands roll the mixture into balls about the size of a golf ball. Repeat the process until you have used up all the mixture.
8. Heat up the remaining oil and fry the tempeh balls few minutes on each sides until slightly golden brown (you might need to cook them in batches).
9. Serve them with your favorite tomato sauce and pasta. Enjoy!

Red Curry Tempeh Bowl (By Plant Based Jess, 2024)

Ingredients

• 200g Tempeh – crumbled
• 2 tbsp of olive oil – for cooking
• Cooked rice
• Sauteed Vegetables/ leafy greens (optional)
• Green onions & lime – to garnish (optional)

Sauce:

• ¼ cup of cashew butter (can substitute with peanut butter/ almond butter)
• ½ – 1 lime – squeezed
• 2 tbsp of red curry paste
• 1 tbsp of soy sauce
• 1 tbsp of maple syrup
• 1 tsp of sesame oil
• Water – to reach saucy consistency

Instructions:

1. Warm up a large pan with olive oil and crumble the tempeh over in the pan. Stir and cook on medium-high heat until golden brown.
2. Whisk all the sauce ingredients in a bowl until smooth. Add a little water to reach desired consistency.
3. When the tempeh crumbles look done, add a few spoonfuls of the sauce – just enough to lightly coat the tempeh bites. Remove from heat.
4. Serve over (brown rice, if you want to follow the original recipe) rice with sauteed vegetables and leafy greens. Generously drizzle the sauce over and top it with some chopped green onions & lime!