Tempeh or tempe (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a

traditional Indonesian soy product, that is made from fermented soybeans.[1] It is made by a

natural culturing and controlled fermentation process that binds soybeans into a cake form.
[2]
 Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually
marketed under the name tempeh starter.

Tempeh being sold in a traditional market in Indonesia

It is especially popular on the island of Java, where it is a staple source of protein. Like tofu,
tempeh is made from soybeans, but it is a whole soybean product with
different nutritional characteristics and textural qualities. Tempeh's fermentation process and its
retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a
firm texture and an earthy flavor, which becomes more pronounced as it ages.[3][4]

Contents

 1Etymology
 2History
 3Production
o 3.1Determining quality
o 3.2Packaging
 4Nutrition
 5Preparation
 6Types
o 6.1Tempeh kedelai
o 6.2Tempeh gembus
o 6.3Oncom
o 6.4Tempeh menjes kacang
o 6.5Tempe bongkrèk
o 6.6Oat tempeh
 7Process
 o 7.1Common tempeh
o 7.2Tempeh semangit
o 7.3Tempeh gódhóng
o 7.4Tempeh murni
 8Cooking methods and recipes
o 8.1Tempeh goreng
o 8.2Tempeh bacem
o 8.3Tempeh mendoan
o 8.4Tempeh kering
o 8.5Tempeh orek  or orak-arik tempeh
o 8.6Tumis tempeh or  oseng tempeh
o 8.7Tempeh penyet
o 8.8Tempeh satay
o 8.9Kripik tempeh
o 8.10Grilled tempeh
o 8.11Tempeh sandwich or tempeh burger
 9Preservation
o 9.1Antimicrobial agents
o 9.2Non-refrigerated fresh tempeh
o 9.3Refrigeration
o 9.4Freezing
o 9.5Blanching
o 9.6Dehydration
 9.6.1Air tray drying
 9.6.2Sun drying
 9.6.3Freeze drying
 9.6.4Spray drying
 9.6.5Deep frying
 10See also
 11References

Etymology[edit]
The etymology of the term tempe itself is suggested to be derived from Old Javanese tumpi, a
whitish food made from fried batter made from sago or rice flour which resembles rempeyek.
[5]
 Historian Denys Lombard suggests however that it is linked to the local
term tape or tapai which means "fermentation".[6]

History[edit]
Tempe being sold on Java, early 20th century
Tempeh originated in Indonesia, almost certainly in Java, more precisely central or east Java,
[1]
 with an estimated discovery between a few centuries ago to a thousand years or more.
[7]:145
 Around the 12th to 13th century, a type of food was mentioned as kadêlê in an old Javanese
manuscript, Serat Sri Tanjung.[6] However, it is not clear whether kadêlê refers to processed
fermented soy or not, since the term in Javanese today refers to "soybeans". The earliest known
reference to it as têmpê appeared in 1815 in the Serat Centhini.[6]
The invention of tempeh is connected to tofu production in Java. The tofu-making industry was
introduced to Java by Chinese immigrants circa the 17th century. Chinese Indonesian
historian Ong Hok Ham suggests that tempeh was accidentally produced as the by-product of
the tofu industry in Java; as discarded soybeans caught the spores of a whitish fungus that was
found to be edible.[6] Three detailed, fully documented histories of tempeh, worldwide, have been
written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).

Production[edit]

Making tempeh by wrapping boiled soybeans in banana leaves

Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly
cooked. Specialty tempeh may be made from other types of beans, wheat, or may include a
mixture of beans and whole grains.
The principal step in making tempeh is the fermentation of soybeans which undergo inoculation
with Rhizopus spp. molds, a type of filamentous fungus most widely used for the production of
tempeh.[8] A fermentation starter containing the spores of fungus Rhizopus
oligosporus or Rhizopus oryzae is mixed in.[9] The beans are spread into a thin layer and are
allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). The soybeans have
to cool down to allow spore germination and abundant growth of mycelium. Later, the
temperature of the beans will naturally rise and rapid mold growth happens for around 4 hours.
As mold growth declines, the soybeans should be bound into a solid mass by the mycelium. In
good tempeh, the beans are knitted together by a mat of white mycelium. Typically, tempeh is
harvested after 48 hours of fermentation with its distinguishable whitish color, firm texture, and
nutty flavor. Extended fermentation time results in an increase in pH and undesirable color
darkening in the tempeh.[10]
Tempeh making process using tempeh bag of sealed polyethylene pouch, soybeans prior to fermentation,
after fermentation, and result
During the fermentation process, optimal time of fermentation, temperature, oxygen, humidity,
and pH levels are required to encourage the growth of the Rhizopus mold, while discouraging the
growth of undesired microorganisms.[11] The pH level should be kept around 3-5 by adding a
mild acidulant such as vinegar, lactic acid, or acetic acid, thereby favoring mold growth and
restricting the growth of spoilage microorganisms.[12] Oxygen is required for Rhizopus spp.
growth, but should be maintained at low levels to prevent the production of undesired
microorganisms. Under conditions of lower temperature, or higher ventilation, gray or black
patches of spores may form on the surface—this is not harmful, and should not affect the flavor
or quality of the tempeh.[13] This sporulation is normal on fully mature tempeh. A
mild ammonia smell may accompany good tempeh as it ferments, but it should not be
overpowering.
Traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. The
undersides of the leaves are covered in downy hairs (known technically as trichomes) to which
the mold Rhizopus oligosporus can be found adhering in the wild. Soybeans are pressed into the
leaf, and stored. Fermentation occurs resulting in tempeh.[14] In particular, the tempeh undergoes
salt-free aerobic fermentation.[15]

Determining quality[edit]
Once tempeh is produced, it is divided into three categories based on its quality: good,
unfinished, and inedible. Good tempeh includes beans that are bound into a firm, compact cake
by a dense, uniform, white mycelium, which should permeate the entire cake; the beans should
be barely visible. The odor of good tempeh should be pleasant, clean, subtly sweet or resemble
the aroma of mushrooms. The entire tempeh should lift as a single, cohesive cake without
crumbling when shaken gently. Unfinished tempeh has beans that are bound together loosely by
a sparse white mycelium, hence it crumbles easily. Unfinished tempeh should be incubated
longer unless it has been incubated more than 8 hours past the recommended time. If it has
been incubated for enough time and still remains unfinished, it should be discarded. Inedible
tempeh has beans with foul odor, resembling strong ammonia or alcohol, indicating the
development of undesirable bacteria due to excess moisture or overheating. Inedible tempeh
cake is wet, slimy, and mushy with a collapsed structure. Its color is tan to brown
and mold develops in sparse patches.[12]

Packaging[edit]

Tempeh traditionally wrapped inside organic banana leaf package.

Food grade wrapping paper and perforated polyethylene bags are the most suitable materials for
packaging tempeh. They have demonstrated good retention of the quality of tempeh and
extension of the shelf life of tempeh for three days compared to fresh tempeh. Appropriate
packaging is important as it provides optimum oxygen supply and temperature for inoculation
and fermentation to occur during processing.[16] Tempeh is a perishable food and must be
wrapped and placed into the refrigerator or freezer immediately after incubation or other
processing steps such as blanching. In the refrigerator or freezer, stacking of tempeh should be
minimized to prevent overheating and the undesirable, gradual continuation of fermentation, both
of which shorten the storage life of tempeh. Even under cold temperature, tempeh continues
to respire and undergo slow decomposition from microorganisms and its natural enzymes.
Therefore, tempeh should be well cooled for at least two to five hours in a cooler before they
undergo further packaging.[12] Tempeh packaged in perforated polyethylene bags is usually
repacked inside another labeled, non-perforated bag for distribution and sale, and for easier
labeling. If the tempeh is only packaged in one perforated bag, the label must be directly
attached to the perforated surface with the use of government food contact approved adhesive.
[16]
 They are then bulk packed in cartons and returned to the refrigerator or freezer to await
shipment.[12]

Nutrition[edit]
Tempeh

Nutritional value per 100 g (3.5 oz)

Energy 803 kJ (192 kcal)

Carbohydrates 7.64 g

Fat 10.80 g

Protein 20.29 g
Vitamins Quantity%DV†

Thiamine (B1) 7%

0.078 mg

Riboflavin (B2) 30%

0.358 mg

Niacin (B3) 18%

2.640 mg

Vitamin B6 17%

0.215 mg

Folate (B9) 6%

24 μg

Vitamin B12 3%

0.08 μg

Minerals Quantity%DV†

Calcium 11%

111 mg

Iron 21%

2.7 mg

Magnesium 23%

81 mg

Manganese 62%

1.3 mg

Phosphorus 38%

266 mg

Potassium 9%

412 mg

Sodium 1%
 9 mg

Zinc 12%

1.14 mg

Other constituents Quantity

Water 59.65 g

Full Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams
 IU = International units

†
Percentages are roughly approximated

using US recommendations for adults.

Source: USDA Nutrient Database

The soy carbohydrates in tempeh become more digestible as a result of the fermentation
process. In particular, the oligosaccharides associated with gas and indigestion are greatly
reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often
contains beneficial bacteria that produce vitamins such as B12[17][18] (though it is uncertain whether
this B12 is always present and bioavailable).[19] In western countries, it is more common to use a
pure culture containing only Rhizopus oligosporus, which makes very little B12 and could be
missing Citrobacter freundii and Klebsiella pneumoniae, which have been shown to produce
significant levels of B12 analogs in tempeh when present.[20] Whether these analogs are true,
bioavailable B12 has not been thoroughly studied yet.[21] The fermentation process also reduces
the phytic acid in soy,[22] which in turn allows the body to absorb the minerals that soy provides.