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Organic Tempeh
Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Basically, any recipe which works with mushrooms will work with tempeh as the flavour type is the same.
Tempeh is very nutritive and contains many health promoting ingredients. Tempeh is a complete protein food that contains all the essential amino acids. The proteins and isoflavones have many health promoting effects. Isoflavones strengthen bones, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh fermentation also produces natural antibiotic agents which are thought to increase the body's resistance to intestinal infections. Fermentation leaves the desirable soy isoflavones intact.
Ingredients: soybeans, tamari, salt and rizopus olisgusporus.
Content: 310 g.
Organic certification: CAE
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