TEMPEH - TEMPE

tempe

WHAT IT IS
An Indonesian staple made from partially cooked, fermented soybeans that are pressed into cakes. Tempe has a mild, nutty taste and absorbs flavors well.

HOW IT'S USED
Cakes can be sliced or cubed, then marinated and baked, grilled or deep-fired. You can also crumble tempe for chili or chop and shape into burgers.

GETTING STARTED
To soften tempe and help it absorb flavors, steam or simmer in a marinade, broth or sauce at least 15 minutes. Unopened packages of tempe can be refrigerated up to two weeks or frozen up to three months.

LOOK FOR
Packaged blocks displayed with tofu in refrigerated sections. Tempe should have few or no black spots, which appear when it is exposed to air. (You can still eat it with spots; the taste will just be stronger). Flavor tempe - ften fermented with wild rice, vegetables or herbs - is delicious on sandwiches or in recipes where flavors complements the other ingredients.