Tempe is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus culture (tempe starter). The tempe fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempe has been a favorite food and staple source of protein.

Tempe is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempe fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempe is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempe maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.