Tempe/tempeh is fermented soybean, a useful source of plant protein

Tempe is fermented soybean, a useful source of plant protein. Tempe is a healthy way to add more plant-based food to almost any diet, not just for vegetarians and vegans where Tempe is very popular. Tempe contains a complete source of protein and has all nine of the essential amino acids that our body needs for healthy bones and muscles. Unlike meat protein base, Tempe has no cholesterol, which is good for someone who has a high cholesterol problem. Besides being high in protein, Tempe is also high in fibre and low in calories, and is useful in maintaining a healthy balanced diet. Tempe contains twice the fibre compared with broccoli, and contains an equal amount of protein compared with chicken leg.
Tempe is originally from Indonesia. It is made from soybeans soaked in water, then dehulled (outer layer removed), cooked, cooled, then fermented with a starter culture that contains Rhizopus mould spores. It takes about 2-3 days to ferment until they solidify into a cake-like structure. The fermented Tempe is typically cooked before eating. You can steam it, fry it as Tempe itself, or mix it with other food and cooked together.
Tempe can be bought in the supermarket (usually in the vegetarian section), or in an Asian supermarket or you can buy it online. In Indonesia Tempe can easily be bought in a traditional market. In this video, I will show you how to make Tempe. Hopefully, this video will be useful.