Pronunciation: [tˈɛmpe͡ɪ] (IPA) 
The word "tempeh" is a traditional Indonesian food made from fermented soybeans. The spelling of this word can be explained using IPA phonetic transcription. The first syllable is pronounced /ˈtɛm/, with the "e" being pronounced like the "e" in "bet". The second syllable is pronounced /peɪ/, with the "e" being pronounced like the "a" in "pay". The "h" at the end is silent. Thus, the correct pronunciation of "tempeh" is /ˈtɛm.peɪ/.
Tempeh is a type of fermented soybean product that originates from Indonesia. It is made by cooking and slightly fermenting soybeans, which are then bound together into a firm, compact cake-like structure. The fermentation process occurs through the activity of tempeh starter culture, which is typically made from the mold Rhizopus oligosporus.
The resulting tempeh has a nutty and earthy flavor, with a firm and chewy texture. It is commonly used as a meat substitute in vegetarian and vegan diets due to its high protein content and versatility.
Tempeh is recognized for its various health benefits. It is a good source of complete protein, containing all essential amino acids required by the human body. It is also rich in fiber, vitamins, and minerals such as iron, magnesium, and calcium. Additionally, the fermentation process breaks down phytic acid, making its nutrients more bioavailable.
In cooking, tempeh can be sliced, marinated, and grilled, or crumbled for use in stir-fries, stews, and soups. It can be seasoned and used as a filling for sandwiches, burgers, or tacos, or crumbled and combined with other ingredients in dishes like chili or spaghetti sauce.
Overall, tempeh is a nutrient-dense and versatile plant-based protein source that offers a unique taste and texture, making it a popular choice among individuals seeking alternative protein options or exploring vegetarian and vegan diets.
The word "tempeh" originates from Indonesian language. It comes from the Javanese word "tempe" (pronounced /ˈtɛmpɛ/), which means "soybean cake" or "fermented soybean". The Indonesian term "tempe" was derived from the Old Javanese word "tempéh", which referred to a cake made from fermented soybeans. The exact origins of the Old Javanese term are uncertain, but it is believed to have been derived from the Chinese term "doufu" (豆腐), meaning "tofu", which has a similar production process. Tempeh is a traditional Indonesian food made by fermenting soybeans.
