Tempeh

Tempeh, or tempe, is a traditional Indonesian food made from fermented soybeans, produced by a natural culturing and controlled fermentation process that binds the beans into a cake using a fungus, most often Rhizopus oligosporus or Rhizopus oryzae, known as tempeh starter. Native to the island of Java, where it remains a staple protein source, tempeh is made, like tofu, from soybeans, but as a whole-soybean product it has different nutritional and textural qualities, retaining more of the bean's protein, dietary fiber and vitamins than tofu and developing a firm texture and an earthy flavor that grows more pronounced with age.