Tempeh is inoculated with a mold typically derived from Rhizopus oligosporus or Rhizopus oryzae; koji, a type of mold made from Aspergillus oryzae, is used to make miso and soy sauce.

Tempeh is a soy-based food, sometimes used as an alternative to meat. It’s popular among vegans and vegetarians because it has vitamin B12 and is a complete source of protein.

To make tempeh, whole soybeans are inoculated with a starter fungus, and the whole thing is left to ferment for 24 hours, though it can be stretched to two or three days for particularly funky ...

During tempeh fermentation, the action of the fungi transforms the nutritional components of soybean meal, including polyphenols, flavonoids, proteins and amino acids. The researchers will conduct ...

Tempeh. Soy milk. McNeill’s favorite way to prepare tofu is tossing it in olive oil, garlic powder, salt, paprika, and nutritional yeast, ...

Traditional minimally processed soy foods include: Edamame (whole soybeans), Tofu (soybean curd), Tempeh (fermented soybeans) and Unsweetened soy milk. Highly processed soy products include: ...

Heiwa Tofu in Rockport buys about 150 tons of organic soybeans a year. Tootie’s Tempeh in Biddeford estimates that by next year it will need 25 tons annually.

Heiwa Tofu in Rockport buys about 150 tons of organic soybeans a year. Tootie’s Tempeh in Biddeford estimates that by next year it will need 25 tons annually.