Legume
Soy
Soy tempeh is the classic Rhizopus-fermented soybean cake bound by white mycelium—nutty, firm, and high in protein. Sliceable for frying, grilling, and crumbling into sauces. Steam or blanch briefly if you want to mellow bitterness before marinating, then brown hard for crust. Marinate with salty-sweet pastes; the porous cake absorbs flavour. Cook through and serve hot. Keep refrigerated; freeze slices for longer storage. Grey or black spots of sporulation can be trimmed if the cake still smells clean and nutty—discard if sour or slimy.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 10 mg
- Salt 0.02 g
- Total Carbohydrate 20.9 g
- Dietary Fibre 6.13 g
- Total Sugars 1.94 g
- Complex / starch 11.4 g
- Protein 8.92 g
- Water 62 g
- Energy 126 kcal
- Water 62 g
- Carbohydrates 20.9 g
- Protein 8.92 g
- Fat 0.8 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Vitamins 132 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.3 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.2 µg
- Vitamin B9 — Folate 99.1 µg
- Vitamin C 2 mg
- Vitamin E 0.58 mg
- Vitamin K 9.3 µg
- Minerals 394 mg
- Major Minerals 392 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.3 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.2 · vitamin-b9-folate: 99.1 · vitamin-e: 0.58 · vitamin-k: 9.3 ·
Minerals
Soy of Tempeh: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold tempeh as separate soy forms so cooks could match prep to the dish.
Retail packing made soy of tempeh a familiar labelled product.
Food service portioned soy of tempeh for consistent yield.