Description
Tempeh comes from Indonesia: it is made from cooked soybeans fermented with a mould that binds them into a firm cake. It tastes stronger than tofu, reminiscent of hazelnut and mushroom.
Diced, marinated with tamari and browned, it is perfect braised with vegetables, mushrooms and herbs. Fermentation also makes it easier to digest.
Diced, marinated with tamari and browned, it is perfect braised with vegetables, mushrooms and herbs. Fermentation also makes it easier to digest.
