Editing Tempeh (section)

{{short description|Soy product from Indonesia, used as protein source}}
{{Infobox food
| name             = Tempe
| image            = Tempeh (8681605421).jpg
| image_size       = 300px
| caption          = Fresh tempeh
| alternate_name   = Tempeh
| country          = [[Indonesia]]<ref name="History of Tempeh">{{Cite web|url=http://www.soyinfocenter.com/HSS/tempeh1.php|title=History of Tempeh |page = 1|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |website=www.soyinfocenter.com|access-date=2018-09-16}}</ref>
| region           = [[Java]]
| creator          = [[Javanese people|Javanese Ethnic]] 
| course           = 
| served           = 
| main_ingredient  = [[Soybeans]], Fermentation  starter ([[Rhizopus]] spp.)
| variations       = 
| calories         = 
| other            = 
}}
[[File:Tempeh (marketed) 3.jpg|thumb|right|Tempeh being sold in a traditional market in Indonesia]]

'''Tempe''' or '''tempeh''' ({{IPAc-en|ˈ|t|ɛ|m|p|eɪ}}; {{langx|jv|ꦠꦺꦩ꧀ꦥꦺ|témpé}}, {{IPA|jv|tempe|pronounced}}) is a traditional [[Indonesian Cuisine|Indonesian]] food made from [[fermentation (food)|fermented]] soybeans.<ref name="History of Tempeh"/> It is made by a natural culturing and controlled [[fermentation (food)|fermentation]] process that binds [[soybean]]s into a cake form.<ref name="Dict-Tempeh">{{cite web | website = Dictionary.com | title = Tempeh | url = http://www.dictionary.com/browse/tempeh?s=t}}</ref> A fungus, ''[[Rhizopus oligosporus]]'' or ''[[Rhizopus oryzae]]'', is used in the fermentation process and is also known as tempeh starter.

It is especially popular on the [[island]] of [[Java]], where it is a [[staple food|staple]] source of protein. Like [[tofu]], tempeh is made from soybeans, but it is a whole-soybean product with different [[nutrition]]al characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole [[soybean|bean]] give it a higher content of [[protein]], [[dietary fiber]], and [[vitamin]]s. It has a firm [[Texture (food)|texture]] and an earthy [[Flavour (taste)|flavor]], which becomes more pronounced as it ages.<ref name=idiot>{{cite book |last=Bennett |first=Beverly Lynn |title=The Complete Idiot's Guide to Vegan Cooking |year=2008 |publisher=Penguin |isbn=9781592577705 |page=17 |url=https://books.google.com/books?id=3Y97sfq4eWoC&pg=PA17 |author2=Sammartano, Ray |access-date=6 May 2011}}</ref><ref name=dragonwagon>{{cite book |last=Dragonwagon |first=Crescent |title=Passionate Vegetarian |year=2002 |publisher=Workman Publishing |isbn=9781563057113 |page=[https://archive.org/details/passionatevegeta00cres/page/639 639] |url=https://archive.org/details/passionatevegeta00cres |url-access=registration |author2=Gourley, Robbin |access-date=6 May 2011}}</ref>