Baku Kitchen! An independent reference of traditional food

Tempeh

tempe

Soybeans bound into a firm cake by white mould, nutty and dense

Indonesia Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Documented in Java by the early nineteenth century and mentioned in the Javanese Serat Centhini; fermentation with Rhizopus mould is a Javanese invention.

Frequently asked questions

What is Tempeh?

Tempeh is a fermented & pickled from Indonesia: soybeans bound into a firm cake by white mould, nutty and dense. Documented in Java by the early nineteenth century and mentioned in the Javanese Serat Centhini; fermentation with Rhizopus mould is a Javanese invention.

Made with

soy

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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