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Tempe is an Indonesian fermented soybean product that forms a firm, cake-like block bound by a white, fuzzy mycelium of Rhizopus mold. It has a nutty, slightly tart flavor and a chewy, dense texture, often used as a versatile, protein-rich meat alternative in dishes like sate (skewers) or stir-fries. After cooking, deep-frying tempeh can make its exterior golden and crispy while the inside remains creamy.