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Traditional Tofu and Tempeh production

Traditional Tofu and Tempeh production in Mampang, South Jakarta, on the Island Java..Tempe and Tofu are products made from Soya beans. Tofu is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks, Tofu is low on calories and is used in by vegetarians as a meat replacement. Tofu is used throughout Asia in different ways in a meal: baked, fried and cooked.Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. it is originally from Indonesia, but it can be found throughout South-east Asia. Tempe is especially popular on the island of Java, where it was invented centuries ago. Like tofu, tempe is made from soybeans, but tempe is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tempe is a staple source of protein. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as Javanese meat. Both tofu and Tempe are still produced in a traditional way throughout Java..Jakarta, April 10 2008.Credit: © Guido Van Damme 2008

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©2008 Guido Van Damme//vdammeg@gmail.com
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Traditional Tofu and Tempeh production in Mampang, South Jakarta, on the Island Java..Tempe and Tofu are products made from Soya beans. Tofu is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks, Tofu is low on calories and is used in by vegetarians as a meat replacement. Tofu is used throughout Asia in different ways in a meal: baked, fried and cooked.Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. it is originally from Indonesia, but it can be found throughout South-east Asia. Tempe is especially popular on the island of Java, where it was invented centuries ago. Like tofu, tempe is made from soybeans, but tempe is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tempe is a staple source of protein. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as Javanese meat. Both tofu and Tempe are still produced in a traditional way throughout Java..Jakarta, April 10 2008.Credit: © Guido Van Damme 2008