Tofu & Soy Products
Tempeh
Indonesia
Indonesian-influenced fermented soybean cake, often fried or cooked in curry; a protein-rich food adopted in Timor-Leste through Indonesian influence; found at local markets and eateries; typically sliced and fried until crispy; a versatile ingredient that absorbs flavours well.
Original eatfuls sticker artwork
What it is
A closer look at Tempeh.
Indonesian-influenced fermented soybean cake, often fried or cooked in curry; a protein-rich food adopted in Timor-Leste through Indonesian influence; found at local markets and eateries; typically sliced and fried until crispy; a versatile ingredient that absorbs flavours well.
What to look for
Know it when you find it.
The tempeh should be firm and nutty; often fried until crispy or cooked in curry; a protein-rich food; reflects Indonesian influence; found at local markets and eateries; typically sliced and fried; a versatile ingredient; costs $1-3.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tempeh.
Indonesia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Japan
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China
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Taiwan
Daxi Dried Tofu
大溪豆乾
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China
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豆腐
Soy milk set with a coagulant and pressed to varying firmness, from silken custard to dense blocks for frying and smoking.
Japan
Ganmodoki
がんもどき
Ganmodoki, the deep-fried tofu fritter studded with vegetables, is a named Japanese item eaten in oden and simmered dishes and sold as itself.
China
Home-Style Braised Tofu
家常豆腐
Firm tofu slabs pan-fried until skinned, then braised with pork slivers, wood ear, green pepper and bean paste.
Japan
Hiyayakko
冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.