Plain Tempeh

Tempeh is made by fermenting soy beans into a pressed cake.  Much like cheesemaking, the natural fermentation process develops the savory, umami-rich proteins of the beans.  It also helps to make them more digestible.  Tempeh is believed to have originated in Indonesia, although its widely used today in vegetarian cooking throughout the world.  Most of the tempeh on the market is imported from overseas, while Rhapsody is East-Coast local.