What is tempeh?
Tempeh is a fermented food product, most commonly made with soybeans, although other ingredients such as whole grains and other beans are sometimes used. The idea of making tempeh originated in Indonesia, where it is a staple food, and several other Southeast Asian countries have adopted tempeh as well. In the West, a growing number of cooks are experimenting with tempeh, along with other soy foods, and it is readily available in many markets in both fresh and frozen forms. Fresh tempeh can also be frozen, if it is not going to be used within a few days, and experimental cooks can also make tempeh at home. When selecting tempeh to eat, look for a solid cake with a whitish bloom. Black flecks or veining are also acceptable, but any other color suggests that the tempeh may have gone bad. In addition, slimy tempeh is not good to eat, along with tempeh which smells strongly of ammonia. Bad tempeh does not just taste bad; it can also cause regrettable gastrointestinal experiences. Good temp
