Tempeh has a nutty taste, is not salted, is heat-resistant & is a probiotic food derived from fermented soybeans. Made with the fungus rhizopus oligosporus (produces a type of antibiotic that is effective against certain bacteria, including staphylococcus aureus) to partially cooked soybeans & allowing the dehulled beans to ferment. The gaps between the beans will then contain a thin layer of white fungi.
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