It was consumed in Java as early as the 16th century. It is also known as Javanese meat or vegetable Camembert. Because people stored soybeans in large banana leaves, the beans would occasionally become overgrown with mould. This process was soon put to use, and thus tempeh was created.

Like tofu, it is made from fermented soybeans, but the resulting product is completely different from tofu. It contains a lot of fibre and protein and has a characteristic aroma.

It has a sweet taste, supports Qi energy and blood production, and is moisturising. It supports the function of the spleen, stomach and large intestine. Be careful, if we eat too much of it, it could create dampness and phlegm.