Thetempehit is a very popular food for those on a dietvegetarianorVegan.
Regardless of your diet, omnivorous or herbivorous, thetempehit is a food with excellent nutritional properties; comes from the East so it is useful for broadening the horizons of your palate and is a valid alternative to meat.
What is temph?
Thetempehit is a very versatile food, so much so that it can be added to smoothies or desserts to increase their protein content. Just like thetofu, also thetemphis a derivative of thesoy but with completely different production processes. Thetemphit is not at all similar to thetofu! It is not in taste, appearance, nutritional properties and cooking methods. Other soy-derived foods are miso, douchi and natto.
Thetemphortempèis a food obtained from the fermentation of soy. It was nicknamed "soy meat"For its high protein content but unlike animal meat it can count on a high content of dietary fiber and is more digestible. Among its nutritional properties, it includes a large number of vitamins.
What does temph taste like?
Thetemphit has a robust and vigorous flavor but a lot depends on the cooking method and preparation. Thetempéit can be served naturally sliced, steamed, fried, spiced with spicy sauces… it can be eaten alone or with chilli, or in soups or salads. Thetemphit is a very versatile food so much so that it is used to accompany pasta or rice, as an ingredient in sauces or to fill sandwiches. The flavor of the temph it is intense, someone compares it to a mixture of nuts and mushrooms even if with specific spices the taste vaguely resembles that of meat, which is why it is recommended for those who intend to replace meat in their diet.
Differences between tofu and tempeh
The tempehtoo often it is improperly compared totofu. Let's start with the “aesthetic” differences: thetemphit has a brown color, while tofu has a white color. The texture of the tofu is almost spongy and moist, unlike thetempèit is dry and may have whole soybeans.
Tofu is produced fromcurdling hot soy milkwith the addition of a coagulant. Thetemphis obtained from the fermentation of cooked soy: thepreparing the temphrequires soybeans to be softened to a pulp by partial cooking. An acidifying compound (usually vinegar) and a mushroom (usually Rhizopus oligosporus) are then added to induce fermentation. After 24 hours of fermentation the tempè is more than ready!
Tempeh - Nutritional properties
The nutritional properties oftempehvary according to the production process. In tradition, thetempèis produced in such a way as to promote the activation of bacterial strains capable of producing thevitamin B12,these are bacteria such as Citrobacter freundii and Klebsiella pneumoniae capable of synthesizing high values of vitamin B12. However, thetemphthat is marketed in the West does not seem to be a good source ofvitamin B12as there are almost null values; the bacteria just mentioned, in the products on the market in Europe, are completely lacking, the only bacteria present is the one that promotes fermentation (Rhizopus oligosporus) and has no nutritional value in terms of vitamin intake.
The fermentation process reduces the levels of phytic acid contained in soy, thus increasing the bioavailability of vitamins and other micronutrients. The tempè it is a good source of protein, fiber and polyunsaturated fatty acids. 100 grams oftempehthey have approximately 200 calories
Types of tempeh
There are a large number of variants oftempeh, less common in Italy but just enter the vegetarian section of any English supermarket to see a great variety of tempeh:
tempè bacem (a type oftempehboiled and then fried, already enriched with palm sugar and spices), tempè bongkrek (made with coconut), tempe busuk (used only to flavor because it is excessively fermented), tempe gembus (prepared with okara, a cream of soy), tempe gòdhòng (it is thetempehshown in the photo above, wrapped in banana leaves), tempé goreng (tempeh pre-fried), tempe mendoan (thin slices oftempehfried quickly), tempe kedelai (traditional tempeh, only soy), tempe kering (small sticks oftempehfried and then mixed with spices and brown sugar), tempe ikan teri (fried tempeh with peanuts), tempe Murni (tempeh simply wrapped in cling film, without additives or at most with raw papaya), tempe onchom (tempeh orange in color, obtained from the fermentation of Neurospora sitophila).
The Department of Food Sciences of Sweden in 2008 developed a new type oftempeh, this time, however, made from barley and oats.
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