Tempeh

Glycine max · Legume

40 pairings

Tempeh is a firm, sliceable cake of whole soybeans knitted together by the dense white mycelium of a Rhizopus mould — a traditional fermented food from Java, Indonesia, where it has been an everyday protein for centuries. Where tofu is smooth, bland curd, tempeh is chunky, nutty and mushroomy with a meaty, satisfying bite, and the fermentation lends a faint savoury-yeasty depth. It holds its shape on the grill and in the pan, browns beautifully, and soaks up marinades, making it one of the great plant proteins for cooks who want texture as well as nutrition.

Picking a good onedrag

Just made, white and firmAmmoniated, wet, slimy

Shop freshThe standard chilled block, grey spore flecks and all. Keep it cold, use it within days, and cook it right through before eating.Everyday best

The myceliumWhite cover, grey or black spore patches - normal

The cakeFirm and cold, slices clean, a few loose beans

SmellMushroomy and nutty, a mild ammonia note behind

In the packCold, a little condensation, date some days off

What to look for, from just made, white and firm to ammoniated, wet, slimy.

What one gives you

100%

Usable yield

The whole cake · nothing to peel, trim or drain

Preparing