Tempe, a traditional Indonesian food, has become renowned worldwide for its rich flavor, nutritional benefits, and versatility in cooking.
This fermented soybean cake offers an incredible combination of health advantages and cultural heritage, making it cherished both in Indonesia and beyond.
History of Tempe
The origins of tempe date back hundreds of years in Indonesia, particularly in the island of Java. It is believed to have originated as a humble food of farmers and rural communities, where soybeans were fermented to create a protein-rich meat alternative.
Over time, tempe gained popularity for its affordability, taste, and nutritional value, becoming a daily staple across Indonesia. The art of making tempe passed down through generations, reflecting Indonesia’s deep-rooted food culture.
How Tempe is Made
Tempe production involves soaking soybeans, cooking, and then fermenting them using a specific mold called Rhizopus oligosporus.
The process begins by soaking and dehulling soybeans, followed by boiling to soften them.
After cooling, the soybeans are inoculated with the tempe starter mold and wrapped in banana leaves or plastic sheets to ferment for about 24 to 48 hours at a warm temperature.
During fermentation, the mold binds the soybeans into a dense cake while enhancing digestibility and nutritional value.
Nutritional Content of Tempe
Tempe is a powerhouse of nutrition, offering a rich source of plant-based protein essential for muscle growth and repair. It contains all nine essential amino acids, making it a complete protein.
Tempe is also rich in vitamins such as B12 (rare for plant-based foods), minerals like calcium, iron, and magnesium, and is high in fiber.
Its fermentation process increases bioavailability, helping the body absorb nutrients more efficiently. Furthermore, tempe is low in saturated fat and cholesterol-free, making it heart-healthy and suitable for diverse diets, including vegan and vegetarian.
Various Tempe Preparations
Tempe’s versatility shines in the culinary world with many creative ways to prepare it. Common traditional dishes include:
- Tempe Goreng: Simple deep-fried tempe slices, crispy on the outside and soft inside, often enjoyed as a snack or side dish.
- Tempe Bacem: Tempe marinated and simmered in palm sugar, coconut water, and spices for a sweet-savory flavor.
- Tempe Penyet: Fried tempe smashed and served with spicy sambal chili sauce.
- Tempe Curry or Stir-Fries: Integrated into vegetable curries or stir-fried with spices for a hearty main dish.
- Tempe Salad: Served fresh or grilled, adding texture and protein to salads.
Tempe in Avocado Resto’s Menu
At Avocado Resto, the beloved Indonesian food culture is honored with creative and healthful presentations of tempe.
A standout dish is the Avo Gado-Gado — a favorite Indonesian salad featuring poached mixed vegetables, baby potato, fried tempe and tofu, fresh leafy greens, crunchy rice crackers, creamy peanut sauce, and served with house BBQ chicken.
This dish highlights tempe’s texture and flavor perfectly, offering guests a balanced and nutritious meal that connects Indonesian culinary tradition with contemporary health trends.