From Saveur Magazine, on Tempting Tempeh:
Though tempeh is often relegated in America to health food stores, in Indonesia, where it originates, this fermented soybean cake has been a dietary staple for centuries. Dense, firm, and protein-packed, with a whitish-tan color and an earthy, nutty taste, tempeh is sold in cakes wrapped in banana leaves in markets throughout Indonesia, where it stars in dishes like sambal goreng tempe, fried tempeh in spicy tomato sauce (see page 90 for recipe). To produce it, fresh soybeans are boiled and then milled to remove their skins.
Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal) | Photo Credit: James Oseland
Read the whole article, and get the recipe, here!