Tempeh is a fermented high protein plant-based food. It is an oriental technique, more than 2,000 years old, which makes legumes much more digestible and richer in free essential amino acids. The process also returns a pleasant flavour. It has a typical soft and compact dough format covered with a white mycelium, sometimes with some darker elements.
The flavour is dictated by the legume of which it is made. However, the taste and smell it generates is not entirely definable. You can feel the walnut, the umami, the pungent fermentation, the roast, wrapped in a bitter aftertaste. It is very subjective and varies by how it is cooked and by the time of exposure to heat.
The preparations are of the most disparate and imaginative. You can cut it into cubes and sautĂŠ it in a pan, roast it, use it to make a BBQ, rather than stuffing a pizza or kebab. On our social networks, you can find numerous and gluttonous examples, our followers also share their recipes. So get inspired!
The mycelium is the vegetative apparatus of fungi (similar to the “roots”) and is formed by an interweaving of microscopic filaments. This interweaving creates the white fibres between the tempeh beans.
Tempeh ferments thanks to a mushroom named Rhizopus Oligosporus. Like many mushrooms, when they follow a natural and perfect growth process, they produce some more mature areas, which in the case of Rhizopus appear as dark elements. These are called black spots and are indicative of an optimal fermentation process.
Tofu is a curd from soy juice. The procedure is similar to the production of cheese.
Due to its similarity to cheese, Westerners mistakenly tend to consume it as it is. It should never be eaten raw but used to prepare dishes and give them the flavour you prefer. This is the advantage of a neutral protein food.
Today there is no alternative technology for the conservation of our products.
Biodegradable films and bioplastics would not withstand the thermal pasteurization process, are unable to guarantee air impermeability and, as the name suggests, would degrade together with the content in a short time.
However, the research for biofilms is progressing rapidly.We hope to be able to use them soon.
In the meantime, let’s be careful where we throw away the packaging! đ
