Bigbwii Posted October 11, 2005 Share Posted October 11, 2005 Is there a difference between soy and tempeh? Bigbwii Link to comment Share on other sites More sharing options...
willpeavy Posted October 11, 2005 Share Posted October 11, 2005 Tempeh is made from cooked and pressed soybeans. Tofu is made from coagulated soy milk. They have a different consistency. I think tempeh is chewier and I like it better, but that's just a personal preference Link to comment Share on other sites More sharing options...
Richard Posted October 11, 2005 Share Posted October 11, 2005 I don't know much about it, but you can see them here, they look pretty different: http://www.foodsubs.com/Photos/tempeh.jpgTempeh http://www.foodsubs.com/Photos/extrafirmtofu.jpgTofu Link to comment Share on other sites More sharing options...
xChrisZx Posted October 12, 2005 Share Posted October 12, 2005 Tempeh also has rice and grains Link to comment Share on other sites More sharing options...
BodhiDave85 Posted January 11, 2008 Share Posted January 11, 2008 Tempeh also has rice and grains I believe most tempeh has vegetables in them too Link to comment Share on other sites More sharing options...
Zack Posted January 11, 2008 Share Posted January 11, 2008 Haha this thread is over 2 years old. Link to comment Share on other sites More sharing options...
taylorkeith Posted January 12, 2008 Share Posted January 12, 2008 tempeh is fermented or cultured soybean cake. The beans is pressed by itself or with other grains. A culture is added to it which stimulates the process of fermentation. Depending on your facilities and equipment, you can complete the process in a relatively short or long amt of time. Some people who are concerned about the plant hormones found in soy (I am not one of them) prefer tempeh and other types of fermented soy because it neutralizes the plant hormones. Link to comment Share on other sites More sharing options...
DV Posted January 12, 2008 Share Posted January 12, 2008 Whereas tofu can be thought of as fresh soy "mozzarella." I used to make my own mozzarella as an omni and I sometimes make my own tofu now. Homemade tofu is the sweetest, freshest tofu you'll ever have unless you live near a bulk producer. The process is the same. Of course, tofu doesn't have anything similar to casein so it won't melt or get stringy/stretchy. Take milk (from soy beans), heat it, add a coagulant, remove the curds (tofu) from the whey (remaining liquid). Link to comment Share on other sites More sharing options...
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