|Tempeh or Tempe is a fermented soya food in which the split beans are bound by a fungus into a solid mass. Tempeh is cultured with the fungus Rhizopus
oligosporus. Other legumes and grains can be used to make tempeh, either in combination with soya beans or alone. Alternatives include Peanuts, Chick Peas (Garbanzo Beans), Sweet Lupin beans and Quinoa seeds. Tempeh originates from Indonesia. Tempeh is a firm, dry cake, with a mild acidic flavour. It readily absorbs cooking liquids and other flavours. Tempeh can be used in stir-fries, casseroles and stews, or can be marinated and eaten as a pan-fried cutlet or a burger pattie.