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Tempeh time: Centuries-old source of protein in the spotlight
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Tempeh has a nutty flavour and a meaty texture, and can be pan- or deep-fried (right), braised, steamed or boiled.
PHOTOS: SOFUN CRUNCHY TEMPEH, TEMPEH LEZAT
SINGAPORE - Even as new brands of plant-based meat substitutes flood the market, a centuries-old vegetarian source of protein is having a bit of a resurgence in Singapore.
Tempeh, fermented soya bean cakes that originated in Java, Indonesia, has been in the spotlight, with artisanal makers such as Angie's Tempeh and Big Fat Tempeh selling their wares online.
