tempeh

Traditional Indonesian cake of whole soybeans bound by live Rhizopus oligosporus mycelium into a firm, sliceable block. Fermentation predigests soy proteins, boosts bioavailable isoflavones, and develops a savory, nutty, mushroom-forward flavor unique among soy products. Sold fresh or pasteurized in flat bricks; accepts marinades aggressively and crisps beautifully when pan-fried, grilled, or braised.