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	Tempeh - Wikipedia, the free encyclopedia
		Tempeh is similar to tofu in providing a way to improve the digestibility of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh's fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor.
		Tempeh bongkrek is a variety of tempeh from Central Java, notably Banyumas regency, that is prepared with coconut.
		Tempeh bongkrek which is yellow is always highly toxic due to toxoflavin, but tempeh bongkrek with a normal coloration may still contain lethal amounts of bongkrek acid.
	en.wikipedia.org /wiki/Tempeh (703 words)

	Tempeh
		Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter).
		Tempeh fermentation produces natural antibiotic agents which are thought to increase the body's resistance to intestinal infections but leaves the desirable soy isoflavones intact.
		The main phytochemicals in tempeh are isoflavones and saponins.
	www.tempeh.info (336 words)

	Tempeh
		Tempeh is a tender, chunky cake of fermented soybeans that is a staple of Indonesian cooking.
		Because tempeh is perishable, it is usually sold in the refrigerated or frozen foods section.
		Tempeh is especially good sautéed in oil or cooked on the grill.
	www.truestarhealth.com /Notes/1970002.html (484 words)

	Tempeh
		Tempeh is made by cooking and dehulling beans or grains and inoculating them with a culture.
		Tempeh is easiest to find in the frozen food section of natural food stores, though it is available in some mainstream grocery stores.
		Tempeh is an excellent source of high-quality protein and is low in saturated fats.
	www.talksoy.com /FoodIndustry/oTempeh.htm (266 words)

	Tempeh Site
		But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans, and they discover tempeh's versatility and delicious taste.
		Tempeh might have been introduced by the Chinese who are making a similar product, soybean koji, which are dehulled soybeans fermented with Aspergillus molds.
		This is the traditional tempeh as it is consumed in the country of origin: Indonesia.
	www.geocities.com /tempeh12000 (682 words)

	Tempeh on soyfoods.com
		Tempeh is usually sold in natural food stores, where it is found in the frozen food case.
		Tempeh has a tender chewy consistency that makes it an excellent addition to a variety of foods.
		Steam and grate tempeh and mix with chopped onions and celery and mayonnaise for a sandwich spread.
	www.soyfoods.com /soyfoodsdescriptions/Tempeh.html (489 words)

	What is tempeh?
		Tempeh is cake of soya beans that is made by removing the hull of cooked, soya beans, mixing with a culture, and ageing for a day or two.
		Tempeh can be found at almost all health food stores but it's also possible to make it at home.
		The easiest way to prepare tempeh is to bake the sliced tempeh in a pan with a lot of oil, until it becomes crisp.
	www.soya.be /what-is-tempeh.php (287 words)

	[No title]
		Tempeh aux Champignons En Crou^te Ode to Rhizopus oligosporus Noble tempeh, lately maligned.
		Tempeh aux Champignons In a 3 quart saucepan, bring 4 Cups vegetable stock, bay leaf, and peppercorns to a rolling boil.
		Pour the mushrooms into the sauce, stir in the diced tempeh and finish the sauce with the remaining 1/4 cup sherry.
	www.fatfree.com /recipes/tofu/mushroom-tempeh (653 words)

	Henry's Tempeh - Main
		Tempeh can be served in a wide variety of dishes and is a great way of incorporating soy into your diet.
		Tempeh is notable for its nutritional value and also for its versatility in how it can be eaten.
		Substitute tempeh for meat or tofu in stir-fries, stews, and casseroles.
	www.tempeh.ca /Recipes_Tips.htm (340 words)

	craftygal fridge - Rugged Tempeh Pasta Salad (Site not responding. Last check: 2007-10-18)
		Tempeh’s taste and texture is so decidedly un-tofu-like, it’s hard to imagine that the two products are related.
		While tofu is made by curdling fresh hot soymilk with a coagulant, tempeh is made of soybeans fermented with a grain such as rice.
		Their Buffalo Tempeh -- thick fingers of fried tempeh smothered in an eye-watering wing sauce, and served with dill dip as a sandwich or an appetizer -- is now my favorite guilty pleasure.
	www.craftygal.com /archives/October/fridge1000.htm (799 words)

	Vegetarian Journal Mar/Apr 1999 -- Vegetarian Journal's Guide to Tofu and Tempeh -- The Vegetarian Resource Group
		Tempeh is a product which is made from fermented soybeans and sometimes grains.
		Tempeh has a nutty flavor and can be marinated, grilled, or fried, or added to soups and casseroles.
		Tempeh which has been heat-treated does not require additional cooking before being eaten, but steaming can make it easier for some people to digest it.
	www.vrg.org /journal/vj99mar/99martofu.htm (678 words)

	Three Reasons to Try Tempeh - Soy's Super Food
		One serving of tempeh, which is 1/2 cup (4 ounces), provides on average 19 grams soy protein, 60 milligrams isoflavones and 7 grams dietary fiber (28% RDA).
		Whatever variety you choose, tempeh is the best source and easiest way to get lots of high quality protein, isoflavones and fiber in a minimally processed soy food.
		Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu.
	www.thevegetariansite.com /health_tempeh.htm (710 words)

	Chef Mom: Tempeh: A Tasty Meat Alternative
		In addition to being tasty, tempeh is remarkably low in fat and high in protein, making it an excellent choice in place of meat, fish or cheese.
		Fresh tempeh is like fresh yogurt or cheese, there is a time when it's at its best and then it goes downhill from there.
		Tempeh is a light brown color, and the culture used will show some white spots before they turn to fl spots.
	www.chefmom.com /articles/tempeh.htm (803 words)

	The World's Healthiest Foods: Feeling Great
		Tempeh's fiber may also be able to reduce the symptoms of diarrhea or constipation in sufferers of irritable bowel syndrome.
		Tempeh is now gaining increased popularity in this country as people look for ways to increase their intake of soybeans, and they discover tempeh's versatility and delicious taste.
		Tempeh is among a small number of foods that contain any measurable amount of oxalates, naturally-occurring substances found in plants, animals, and human beings.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=126 (2207 words)

	Vegetarian Times: Tempting Tempeh - fermented soy-based cake - Recipe
		It was then that I learned the fl spots on tempeh were edible and occur naturally from a process known as sporulation.
		In the world of vegetarian cuisine, tempeh is perhaps the most misunderstood and underutilized food.
		Nutritionally speaking, tempeh is wonderful for many reasons: It's a whole food that undergoes minimal processing, it's packed with healthy soy protein and it provides beneficial bacteria to the digestive system.
	www.findarticles.com /p/articles/mi_m0820/is_2001_April/ai_73621898 (1296 words)

	Soy Recipes (Site not responding. Last check: 2007-10-18)
		Tempeh is made by adding a mold--rhizopus oligosporus--to soybeans, and allowing the soybeans to bind and ferment into firm slabs, which are then cut into smaller blocks and packaged.
		Tempeh often has spots of white and fl mold on it, a normal sign of the fermentation process.
		The tempeh is okay to eat unless the mold is green or slimy, or the tempeh is soft and mushy.
	my.execpc.com /~veggie/recipes.html (3348 words)

	Tempt Them With Tempeh (Site not responding. Last check: 2007-10-18)
		Although tempeh is a culinary staple in Indonesia (where it originated), it remains relatively unknown in this country.
		Beyond basic tempeh, which is created using plain, fermented soybeans, tempeh manufacturers have brewed up a variety of additional flavorings and added complementary ingredients to create unique tempeh offerings.
		“If you’re using tempeh as a crumbled ingredient, say in a chili, a skillet dinner or a sloppy joe, you can just simmer it in that liquid, without needing to steam it first.” Another option, she says, is to first marinade it without steaming it, then bake it.
	www.naturalfoodsmerchandiser.com /NH/ASP/strArticleID/1221/strSite/FFNSite/articleDisplay.asp (1422 words)

	Tempeh Pot Pie - Vegetarian
		Tempeh is a yummy soy product made from fermented soy beans.
		Tempeh is very versatile and can be used in chili or casseroles, or can be steamed, grilled, fried or baked.
		Add the tempeh and cook until the cubes begin to brown.
	www.bellaonline.com /articles/art1192.asp (466 words)

	The Vegan Chef - Baked Breaded Tempeh Cutlets - Vegan Recipes
		Using a little safflower oil, lightly oil (or mist with oil) a casserole dish that is large enough to hold the pieces of tempeh in a single layer, and then place the pieces of tempeh in the dish.
		Remove the casserole dish from the oven, carefully flip over the pieces of tempeh, return the casserole dish to the oven, and bake an additional 10 minutes or until all of the liquid has been absorbed.
		When the tempeh pieces are completely cool, carefully dip each piece of tempeh in the flour, coating each evenly on all sides, and place them on large plates.
	www.veganchef.com /bakedtempeh2.htm (515 words)

	Better Nutrition: the softer side of Soy - tempeh - Recipe
		Like tofu, tempeh has all the benefits of soy, such as strengthening bones, lowering cholesterol levels, easing menopausal symptoms and possibly even preventing stroke, heart disease and cancer.
		Tempeh, Tomatoes and Garden Peas with Penne Serves 6 Fresh green peas and bright red tomatoes make this tempeh and pasta dish vibrant.
		While tempeh is cooking, in a small bowl whisk together lemon juice, vinegar, mustard and salt and pepper to taste.
	www.findarticles.com /p/articles/mi_m0FKA/is_4_63/ai_78476830 (1478 words)

	Tempeh \| Recipezaar (Site not responding. Last check: 2007-10-18)
		Tempeh is a mixture of tofu and brown rice.
		I always enjoy a curry and this is an interesting one with the tempeh being slightly meaty mixed in with the vegetables and potatoes.
		After sauteing the tempeh you may use it in a variety of ways - cut into1 1/4" pieces, spear with a tooth pick and serve as an appetizer with any oriental dipping sauce - or stir fry veggies and add the tempeh instead of meat- you may even add the...
	www.recipezaar.com /r/328 (618 words)

	bunnyfoot: yes, you CAN make your own tempeh!
		i began making my tempeh several years ago while living in a little town in northern mexico where tempeh was nowhere to be found.
		as the tempeh culture grows it will begin to generate it's own heat and the opening of the oven door may need to be adjusted.
		Using tempeh as starter might work if the tempeh is already covered with fl spores.
	bunnyfoot.blogspot.com /2005/07/yes-you-can-make-your-own-tempeh.html (1284 words)

	Bodybuilding.com - ISSA - 3 Reasons To Try Tempeh!
		Soon tempeh will be one of the first soy products to come to mind.
		Soon tempeh (pronounced tem-PAY) will be one of the first soy products to come to mind.
		While tempeh may be considered new for many, it actually has a long and extensive history dating back more than 2,000 years.
	www.bodybuilding.com /fun/issa39.htm (901 words)

	Dom's Culture-Food of Asia in-site
		Tempeh is a staple food in Indonesia, where it is traditionally prepared with soy beans or a certain variety of peanut fermented with mold, Rhizopus oligosporus.
		Vitamin B-12 found in Indonesian tempeh is believed to be bio synthesized by a non pathogenic strain of Klebsiella pneumoniae and quite possibly, there are other strains of organisms which produce Vitamin B-12 in symbiosis with molds and other bacteria during the tempeh fermentation process.
		In contrast to tempeh, sporulation of the orange-red mold is encouraged in onchom; whereas sporulation is avoided in culturing tempeh.
	users.chariot.net.au /~dna/koji.html (5684 words)

	Tempe
		Tempe tempura, tempeh steak, and tempe burger are some of the ‘weird’ ideas to describe how they serve tempe in some other ways.
		If you have judged that there is not yet adequate growth then re-tape and allow a few more hours incubation; check regularly from now on, however, as the speed of growth seems to increase tremendously in the later stages of development, possibly due to additional heat produced by the fungus itself during the growth process.
		When the Tempeh has reached the desired state of maturity (you will soon get to know how you like it) you may store it in the fridge for up to a week or in the freezer for several months.
	www.henrynugroho.org /tempeh.html (1285 words)

	History of Tempeh
		Tempeh served as an important food in Indonesia and surrounding countries during the war, both for the native population and for foreigners in Japanese prisoner of war (POW) camps there.
		It is curious to note that, despite the fact that tempeh has long been a very important and widely used Indonesian food, all of the scientific studies on tempeh from 1895 to 1960 (and virtually all of the references to it in any language) were done by Europeans living in Indonesia.
		Tempeh was discussed extensively at workshops on Solid Substrate Fermentation sponsored by the ASEAN Sub-Committee on Protein, held in Bandung, Indonesia, in 1978, and Kuala Lumpur, Malaysia, in 1980.
	www.thesoydailyclub.com /SFC/Fsoyfoods431.asp (5350 words)

	History of Tempeh
		Tempeh is also increasingly popular in the Netherlands, where it was introduced by immigrants from Indonesia in the 1940s.
		They developed a leaflet on tempeh, gave demonstrations on making and cooking with tempeh, and got tempeh to be sold at the Central Market, with the result that more and more of the greengrocers, who buy their vegetables there early each morning, started selling tempeh (and tofu).
		Van Veen, who had done pioneering research on tempeh in Indonesia as early as 1932 and had arrived at Cornell in 1962 as a professor of International Nutrition, was senior author of seven papers related to tempeh between 1962 and 1970, including an original 1968 study on peanut tempeh.
	www.thesoydailyclub.com /SFC/Fsoyfoods432.asp (5037 words)

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