Four Centuries of Tempeh

At its core, tempeh is beautifully simple — and brilliantly nourishing. Whole soybeans (or other legumes and grains) are gently fermented at warm, tropical temperatures for around two days. During this time, a delicate white mycelium naturally binds the beans together, transforming them into a firm, sliceable cake.

This age-old process does more than change the texture — it unlocks flavour, nutrition, and versatility. The result is a food with a rich, nutty taste and a satisfyingly meaty bite.

  • Thick slices of tempeh, when fried, deliver a golden crust and juicy texture often compared to southern-style fried chicken or fish sticks.
  • Thin slices crisp up beautifully, creating irresistibly light and crunchy tempeh chips.
  • Steamed or baked, tempeh takes on marinades and spices, making it a perfect partner for countless dishes.

Nutritionally, tempeh is a powerhouse. Before cooking, soy tempeh contains around 19.5% protein — more than beef hamburgers (17.9%) and almost on par with chicken (21%). Beyond protein, it’s also a rich source of dietary fibre, essential micronutrients, and plant-based goodness that supports a healthy, balanced lifestyle.

Tempeh isn’t just food — it’s tradition, innovation, and nutrition all woven into one.

The Origins of Tempeh

The word tempe is believed to come from the old Javanese term tumpi — referring to pale, white foods once made from sago flour. This connection reflects both the colour and humble simplicity of tempeh in its earliest form.

The first known written record of tempeh appears in 1815, in the classic Javanese text Serat Centhini. Within its verses, tempeh is mentioned alongside other everyday foods, showing just how integrated it was in Javanese life. Though this manuscript was compiled in the 19th century, the stories it tells are set much earlier — during the reign of Sultan Agung (1613–1645). This suggests that tempeh was already a part of daily meals in Central Java as early as the 1600s.

By 1875, tempeh began appearing in international records, including a Javanese–Dutch dictionary, where it was described as a side dish made from fermented soybeans or soybean press cake.

From ancient verses to scholarly dictionaries, tempeh has carried its identity forward for centuries — a food born in Java that has now become a global symbol of plant-based nourishment and cultural heritage.

From Village Tables to Modern Snacks

How It Was Enjoyed

For generations, tempeh was cooked in curries, stir-fries, or simply fried and served with rice—a protein-rich staple made by fermenting whole soybeans with Rhizopus cultures into a firm, sliceable cake.

The Pivot to Chips

As street-food culture flourished, Javanese makers started slicing tempeh paper-thin, seasoning it lightly, and frying it crisp. This innovation crystallised in Malang’s Kampung Sanan (East Java), a community now recognised as Indonesia’s largest centre for tempeh and tempeh-chip production—and a popular destination for culinary tourism.

 A Local Icon Becomes a Souvenir

By the late 20th century, family businesses in Sanan were producing tempeh chips at scale (e.g., documented producers active since 1988), helping turn keripik tempe into Malang’s signature “oleh-oleh” (travel souvenir). The cluster itself matured from the 1970s onward and expanded through the 1980s–1990s as small enterprises diversified into chips.

 Today’s Take

Tempeh chips keep the soul of the original—heritage fermentation, satisfying umami—while serving modern snack habits: thin, golden, and seriously crunchy, with natural plant protein and fibre in every bite. 

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