Tempeh walks into a room and nobody knows what to say. Is it a bean? A block? A lifestyle choice? The answer is: yes, kind of, and absolutely.
Welcome to the only guide to tempeh you’ll ever need.
So, What Is Tempeh, Exactly?
Tempeh (pronounced tem-pay) is a traditional Indonesian food made from soybeans fermented using a mould called Rhizopus oligosporus. The fermentation process binds the beans into a firm, dense cake with a slightly nutty, earthy flavour.
Unlike tofu — which is made from soy milk — tempeh is made from whole soybeans. Whole beans mean more fibre, more protein density, and a deeper flavour profile. Tempeh originated in Java, Indonesia, where records of its production date back several centuries.
The Fermentation Process
Fermentation isn’t just a food trend — it’s one of humanity’s oldest food technologies, and tempeh is a masterclass in doing it right.
- Soybeans are cooked and dehulled
- A starter culture is added — Rhizopus oligosporus
- The beans are incubated — wrapped and left at ~30°C for 24–48 hours
- The result is tempeh — firm, sliceable, protein-packed
Fermentation breaks down phytic acid — an antinutrient that inhibits mineral absorption. It essentially pre-digests parts of the soybean, making nutrients more bioavailable.
Tempeh Nutrition: What You’re Actually Getting
Per 100g of tempeh:
- Protein: Nearly 10g — a complete protein source
- Fibre: ~5g — supporting digestion
- Vitamin D: 18μg — rare in plant-based foods
- Zero cholesterol
- Zero trans fat
- Less than 1g sugar
That Vitamin D figure deserves its own moment. It’s notoriously hard to get from food alone and rarer still in plant-based foods. Tempeh’s fermentation process produces meaningful amounts of Vitamin D2.
Tempeh vs. Tofu
| Feature | Tempeh | Tofu |
|---|---|---|
| Base | Whole soybeans | Soy milk curds |
| Fermented? | Yes | No |
| Protein | Higher | Lower |
| Fibre | Higher | Lower |
| Gut health | Yes (fermented) | Limited |
How Rakuzel Is Making Tempeh Fun to Eat
Rakuzel’s Flash-Baked tempeh chips take premium-quality tempeh and transform it through a proprietary baking process that locks in all the nutritional goodness while producing a chip that is genuinely, legitimately crunchy.
Five flavours:
- Mala Madness — for spice enthusiasts
- Symphony of Salt — for purists
- Death by Truffle — dramatic and indulgent
- Chilisa Inferno — a slow burn
- Rest in Cheese — cheese is never a mistake
Halal certified. PIRT registered. Starting from S$7.50. Available at rakuzel.com and Pepito Supermarket Bali.
Frequently Asked Questions About Tempeh
What does tempeh taste like?
Tempeh has a nutty, earthy, slightly mushroomy flavour with a firm texture. In chip form, it delivers a satisfying crunch with bold flavour.
Is tempeh good for gut health?
Yes. Fermentation breaks down antinutrients like phytic acid. Tempeh also contains ~5g dietary fibre per 100g.
How much protein does tempeh have?
Nearly 10g per 100g — a complete protein with all nine essential amino acids.
Is tempeh suitable for vegans?
Yes. Tempeh is made entirely from soybeans and a mould starter culture. Rakuzel’s chips are also Halal certified.
Where can I buy tempeh chips in Singapore?
Rakuzel’s Flash-Baked tempeh chips are available at rakuzel.com with delivery across Singapore.
Leave a Reply