Tempeh:

is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, by contrast, is said to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

Until last Friday, I’m not sure that I had ever eaten it before.  I had picked up a package of it about a month ago and figured I should use it before it expired.  There’s a recipe for teriyaki marinated tempeh in Vegan Planet that sounded good. I whipped up some chow mein to go with it, following my fried rice recipe and subbing cooked chow mein noodles for the rice.

I bet you’re wondering what I thought of it, aren’t you?  Well, I have to say that I prefer the taste and texure of tofu to tempeh.  Tempeh is not at all meaty and chewy like I’d expected it to be.  It’s sort of soft and really has no taste at all.  It wasn’t disgusting and if I were out some place where tempeh was the only vegetarian option, I’d eat it.  But I don’t know that I would ever make it at home again.  No one was really wild about it.  My chow mein was awesome, though.