Tempeh is a white mould-covered cake resulting from the fermentation by Rhizopus oligosporous fungus upon its substrate, which can be legumes, grains or seeds. As the fungi grows, a dense mat of white mycelium binds the legumes into a firm cake form. It is known as a source of quality plant-based protein among vegans and vegetarians.

Here is a clip of some of the processes of tempeh making.

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