Pronunciation: [TEHM-pay]

A soybean cake made by fermenting cooked soybeans, which are formed into a firm, dense, chewy cake with a yeasty, nutty flavor. The high-protein tempeh is cholesterol free and extremely low in fat. It's often used as a meat substitute to make foods like vegetarian burgers because it readily absorbs flavors and holds its shape when cooked. It can also be crumbled and added to sauces and casseroles. Tempeh cakes are available fresh and frozen in natural food stores and some supermarkets. Store tempeh in the refrigerator for up to 2 weeks; freeze for up to 3 months.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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