Legume
Tempeh
About This Entry
Tempeh is made from fermented, pressed whole soybeans, giving it a firm, meaty texture and a nutty, slightly funky flavor unlike softer soy products such as tofu — that savory depth suits a peppery Syrah.
Wine Pairing Explanation
Primary wine styles
Common Culinary Uses
- basil
- garlic
- rice
- tofu
- tomato
At a Glance
Group
Legume Products
Classification
Legumes
Usage intensity
primary
Scientific name
Glycine max
Scientific Classification
- Display name
- Tempeh
- Classification
- Legumes
- Group
- Legume Products
- Scientific name
- Glycine max
Taxonomy
- Usage intensity
- primary