Those of you familiar with Indonesian cuisine would have heard of tempeh (pronounced TEHM-pay) – a fermented soy-based product rich in both protein and fiber, and healthier than tofu because it is less processed. With its grainy texture and earthy, nutty flavour, it is a popular meat substitute in vegetarian and vegan cuisines. Its flavour is stronger than that of tofu, but it still works well with a multitude of flavours and ethnic cuisines.
Did you know there is a tempeh-maker in our region? Armins Tempeh is based in Lindenhof Mannheim. Armin Schiemann, the owner, wants to take production to the next level through crowd funding – in the meantime, you can find this versatile ingredient at these locations.