Cool beans: Benefits of tempeh

The western world has recently discovered the benefits of the humble tempeh but we’ve been enjoying it for years on this side of the hemisphere without realising that we have a superfood in our midst.

So what is tempeh? For the uninformed, tempeh is a fermented bean cake made of soya beans and its own spore culture. After fermentation, a firm almost meat-like texture is formed. We commonly see it all golden fried or in sambal goreng –tempeh stir-fried with chilli and tofu- at nasi campur stalls at the hawker centre.

While frying may not be the best way to cook tempeh as that diminishes its benefits, you can opt for stir-fried options or cook it at home.

Originating from the islands of Indonesia, it is said that tempeh made its debut in Europe after Dutch colonies brought it back home.

So what benefits does this superfood have for us apart from being tasty?

HIGH IN PROTEIN

Tempeh is made from soya beans and it is chock-full of protein. It is a great meat substitute for vegetarians.

RICH IN VITAMINS & MINERALS

Vitamin B2 or riboflavins are key to help the body digest fat, proteins and carbohydrates. It can also reduce incidences of anaemia and even migraines. Tempeh is also an excellent source of minerals like potassium, calcium and iron.

FIBRE RICH

One serving of tempeh contains more fibre than what you eat in a day. It contains about 7g of dietary fibre per ½ cup.

CONTAINS ANTIBIOTICS

The fermentation process of tempeh contains a fungus called rhizopus oligosporus which is effective against bacteria that can cause pneumonia and sepsis.

Take advantage of the abundance and availability of tempeh since we live in the region. It is relatively cheap and great for your daily diet.

Cheryl Lee