Tempeh and tahu (tofu) Indonesian fermented soy and bean curd

Tempeh is a fermented whole-soybean cake invented in Java, Indonesia, with documented references dating to at least the 16th century, making it one of the world’s oldest fermented soy foods. Unlike tofu, which is bean curd made from coagulated soy milk, tempeh is made by inoculating cooked, dehulled soybeans with Rhizopus mold spores (typically Rhizopus oligosporus), which bind the beans into a firm, white-mycelium-covered cake through solid-state fermentation. The result is a dense, nutty, meaty-textured product that is high in protein (approximately 19g per 100g), fiber, and B vitamins, with probiotic properties from live fermentation. Tempeh is naturally vegan, gluten-free, and halal- and kosher-friendly when certified, but contains soy as a major allergen.

Tahu (tofu) in Indonesia is typically firmer and denser than East Asian soft tofu, often dyed yellow with turmeric (tahu kuning) or sold as plain white tofu (tahu putih). A distinctive regional variant is tahu sumedang from Sundanese West Java, a hollow, deep-fried tofu pocket with a thin, crispy skin and soft interior, often served with sambal kecap (sweet soy sauce and chili dip). Tahu goreng (deep-fried tofu) is a ubiquitous street food, while tahu is also braised in sweet soy sauce and chili (tahu bacem or tahu telur).

Canonical tempeh preparations include tempeh goreng (deep-fried until golden), tempeh penyet (smashed and served with sambal), and tempeh in sambal goreng (spicy stir-fry). Tempeh is culturally central to Javanese cuisine as an affordable protein source and a symbol of food security and indigenous food innovation. It is distinct from Chinese fermented bean curd (which is mashed, aged, and often preserved in brine or wine), Japanese natto (fermented with Bacillus subtilis), and Korean cheonggukjang (also Bacillus-fermented, with a different flavor profile).

Modern global adoption of tempeh began in the 1970s, driven by American vegetarian and health-food movements, but its roots remain firmly Indonesian. In Los Angeles, tempeh and tahu are widely available at Indonesian groceries such as Toko Rame (Artesia), Bali Indonesian (West Covina), and 99 Ranch Market locations. Restaurants including Ramayani (Glendale), Indo Cafe (Burbank), Wong Java (Long Beach), and Java Spice (Los Angeles) feature tempeh and tahu in traditional preparations. The LA Indonesian community is concentrated in Glendale, Burbank, and Long Beach.