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Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Like tofu, tempeh is made from soybeans but it 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. It has a firm texture and earthly flavor which becomes pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine where it is used as a meat analogue.