Other
Tempeh
Soybeans fermented with a mould, Rhizopus, that binds the beans into a firm white cake. The beans are cooked first, then cultured.
Origin
A Javanese fermented soy food.
Flavour
Nutty, mushroomy, and beany.
How to use it
Slice and fry or steam it. A simmer in seasoned liquid before frying gives it more flavour.
Storage
Refrigerate and eat it fresh, or freeze it. The cake should smell mushroomy, not sharply of ammonia.
Recipes using it
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