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Tempeh is a fermented soy product. Although it may sometimes be associated with tofu, it is actually quite different, in that tofu is not fermented.

Tempeh has many nutritional and flavor components not achieved with the mere coagulation that takes place in tofu production.

Other fermented soy product is misso. It generally is made with soy, rice, salt or other soy-cereal-salt combination. In some recipes the fermentation take a long time, one year or more.

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