The Complete Guide to Indonesian Tempeh | History, Nutrition, and Recipes

Tempeh is Indonesia's greatest contribution to global cuisine. This fermented soybean cake has been nourishing Indonesians for over 400 years.

Tempeh is Indonesia's original superfood. Made from fermented soybeans bound together by a white mycelium culture (Rhizopus oligosporus), tempeh has been a staple protein source in Java for over 400 years. Today, it is recognized worldwide as one of the healthiest and most versatile plant proteins available.

Unlike tofu, which is made by coagulating soy milk, tempeh uses whole soybeans that are cooked, inoculated with a culture, and fermented for 24-48 hours. The fermentation process makes the nutrients more bioavailable, creates beneficial probiotics, and gives tempeh its distinctive nutty, mushroom-like flavor.

In Bali, tempeh appears in dozens of preparations: tempeh manis (sweet fried tempeh with kecap manis), tempeh goreng (crispy fried tempeh), sambal tempeh (tempeh in chili paste), and tempeh bumbu (tempeh in spice paste). Each preparation showcases different flavors and textures.

Nutritional profile per 100g: 20g protein, 11g fat (mostly unsaturated), 8g carbohydrates, plus significant amounts of B vitamins, iron, calcium, and manganese. The fermentation process also produces vitamin B12, making tempeh one of the few plant sources of this critical nutrient.

In our Vegan Cooking Class, you learn multiple tempeh preparations from our Balinese chef, who teaches the traditional techniques that maximize flavor and texture. Once you master these methods, tempeh becomes one of the most exciting ingredients in your kitchen.