Il tempeh, meglio conosciuto come carne di soia, è un alimento ricavato dai fagioli di soia gialla, molto diffuso in tutto il sud est asiatico, in particolare Indonesia. Il tempeh si ottiene per fermentazione, un processo che conserva tutte le qualità nutrizionali dei fagioli di soia ovvero vitamine, fibre alimentari e proteine, tanto che di quest’ultime ne contiene la stessa percentuale della carne di vitello.
Per preparare il tempeh è necessario ammorbidire, triturare e cuocere parzialmente i fagioli di soia; dopodiché va aggiunto un fungo fermentante e un composto a base d’aceto e poi fatto fermentare per 24 ore ad una temperatura di 30°C. Dopo il processo di fermentazione il tempeh apparirà come un solido in cui i fagioli di soia sono attaccati tra di loro.
Il tempeh deve essere conservato in acqua salata, oppure congelato, e possibilmente tagliato a fette; può essere mangiato da solo, cucinato al vapore, fritto, o come accompagnamento a salse, pasta, riso, e addirittura come farcitura per i panini. Il sapore del tempeh è molto intenso e si può definire come una sintesi di funghi e noci; il tempeh è facilmente reperibile anche in Italia, soprattutto nei negozi che propongono prodotti dietetici e nei supermercati etnici.
Calorie e valori nutrizionali
Valori nutrizionali per 100 grammi di prodotto
Calorie: 166 Kcal
Proteine: 20,7 g.
Grassi: 6,4 g.
Carboidrati: 6,4 g.
Fibre: 4,1 g.
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