Tempeh, or temperature in Javanese, is made by growing natural and controlled fermentation process that binds soybeans into a cake shape. It is especially popular on the island of Java, which is a basic source of protein. Like tofu, tempeh is made from soybeans, tempeh, whole soybeans, but is a product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, fiber and vitamins compared to tofu, and a firm texture and stronger flavor. Tofu, by contrast, is said to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, and some see it as a meat analogue. Even long before people found and realized the rich nutritional value, tempeh was referred to as “Javanese meat.”

Make your own tempeh!
It is easy to make tempeh at home at a very low cost. Dehull soybeans are soaked overnight, cooked for about 30 minutes and mixed with tempeh starter. After 36 to 48 hours of incubation is fresh tempeh. Tempeh starter contains spores of Rhizopus oryzae oligosporus or Rgizopus.

Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as soy isoflavones and saponins. Tempeh fermentation produces natural antibiotic agents, but leaves the desirable soy isoflavones and saponins most intact. Tempeh is a complete protein food containing all essential amino acids. Soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, helps relieve menopausal symptoms, reduce the risk of coronary heart disease and some cancers. Tempeh maintains all-fiber grains and gain some benefits of digestive enzymes created during the fermentation process.

Tempeh was very popular in Indonesia,Malaysia and SIngapore but i dont know how it can be very popular in USA today. Guess which celebrity like tempeh ?i has no idea about that for USA celebrity but in Malaysia i know Kieran and AG, hot fm deejay like tempeh very much.