Tempeh!

Peridot asked me about tempeh, so I thought I'd do a little show and tell.

Here's a quick pic of the packaging:

And here's the back of said package:

I'm not sure you can read any of the nutrition facts, so let me do a quick overview of this yummy product. According to Wikipedia:

"Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue."

So there you have it. I find tempeh to be a great addition to my dinner and a healthy substitute for meat. It's got a natural nutty flavor that is an acquired taste for most. I douse it in a lot of soy sauce for flavor, after cooking it in about 1 inch of water for 20 minutes. I throw in lots of veggies, some spices, garlic, ginger, etc and let it all cook down, then in the last few minutes I soak it with the soy, and then serve it up.

I'm sure you have it in the UK, Peridot!