Discovering tempeh
1984
Cusumano, Camille
Tempeh is made from cooked, hulled soy beans innoculated with a beneficial mold that binds the beans into a solid, compact cake and adds a distinctive flavor and aroma. Most tempeh is rich in vitamin B-12 and it has a favorable calorie-protein ratio. Tempeh's flavor ranges from mild to very strong. Mild, it resembles the earthy flavor of mushrooms. At its strongest, the flavor becomes sharp - reminiscent of a very sharp cheese. Tempeh can be found in the refrigerated or frozen food case in natural food stores and some supermarkets. It does not spoil easily, but its flavor diminishes in storage. Tempeh may be eaten as purchased, or cooked. It lends itself to preparation in a number of ways. Recipes for 6 dishes are given. (emc)
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