Edamame, tofu and miso always take centre stage whenever people talk about soybe…
Edamame, tofu and miso always take centre stage whenever people talk about soybean products. Tempeh is either an after thought or completely forgotten. That is such a shame because tempeh is easily more nutritious and far easier to digest than edamame and tofu. If tempeh is made from soybeans just like tofu, why is it more nutritious? It is simply because tempeh is fermented.
Apart from making soy easier to digest, the fermentation process makes the minerals present far more bioavailable (easier to absorb). The amount of soluble iron, for instance, increases from 24.9% in unfermented soybeans to 40.52% in tempeh and during fermentation increases further to 66.51% (Astuti M, 1994).
Try my simple, but delicious hoisin chickpea tempeh. It pairs well with rice or noodles and side of veggies for extra nutrients! Recipe is available on my blog, tap the link in my bio or paste this link in your browser: https://somiigbene.com/hoisin-chickpea-tempeh-with-stir-fried-veggies/