Tempeh (tem-PAY) is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). Tempeh fermentation produces natural antibiotic agents (which are though to increase the body’s resistance to intestinal infections), but leaves the desirable soy isoflavones intact. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
Rich in Nutrients - Tempeh is very nutritive and contains many health promoting ingredients, including isoflavones and saponins. Tempeh is a complete protein food that contains all the essential amino acids.
Easy to digest - Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
A versatile product - Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown, or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.
info from http://www.tempeh.info/