{"id":138003,"title":"Ce este tempehul?","modified":"2026-06-15T09:22:03+02:00","plain":"Tempehul este un aliment pe baz\u0103 de soia despre care se crede c\u0103 \u00ee\u0219i are originea \u00een Indonezia, \u00een urm\u0103 cu mii de ani. Prima utilizare cunoscut\u0103 a cuv\u00e2ntului \u00ab\u00a0tempeh\u00a0\u00bb dateaz\u0103 de la \u00eenceputul secolului al XIX-lea, c\u00e2nd a fost men\u021bionat \u00eentr-un volum de istorie javanez\u0103. \n\n\n\nDin anii 1970, odat\u0103 ce a devenit u\u0219or de g\u0103sit \u00een Occident, tempehul a devenit un \u00eenlocuitor popular al c\u0103rnii \u00een buc\u0103t\u0103ria vegetarian\u0103 \u0219i vegan\u0103.\n\n\n\nCe este tempehul?\n\n\n\nTempehul este un produs alimentar asem\u0103n\u0103tor unei turte, ob\u021binut din boabe de soia g\u0103tite \u0219i u\u0219or fermentate. Aceast\u0103 fermentare ajut\u0103 la descompunerea acidului fitic din boabele de soia, ceea ce face tempehul mai u\u0219or de digerat. Dup\u0103 fermentare, boabele de soia sunt presate \u00eentr-o turt\u0103 compact\u0103, asem\u0103n\u0103toare unui burger vegetarian foarte ferm, sau \u00eentr-un bloc.\n\n\n\nTempeh pr\u0103jit, servit \u00een salat\u0103\n\n\n\nCum se g\u0103te\u0219te tempehul?\n\n\n\n\u00cencerca\u021bi s\u0103 ad\u0103uga\u021bi tempeh \u00eentr-un soteu, \u00een loc de tofu. Dac\u0103 vre\u021bi s\u0103 \u00eenlocui\u021bi carnea tocat\u0103 de vit\u0103, sf\u0103r\u00e2ma\u021bi-l, toca\u021bi-l m\u0103runt sau chiar da\u021bi-l pe r\u0103z\u0103toare \u0219i ad\u0103uga\u021bi-l \u00een supe.\n\n\n\n\u00cel pute\u021bi g\u0103ti \u00eentr-o crati\u021b\u0103 sau \u00eel pute\u021bi pr\u0103ji p\u00e2n\u0103 devine frumos crocant. De asemenea, merge foarte bine \u0219i pe gr\u0103tar. Dac\u0103 \u00eel t\u0103ia\u021bi \u00een felii groase sau cuburi, nu face\u021bi buc\u0103\u021bile prea mari, altfel textura lui ferm\u0103 nu va fi pus\u0103 bine \u00een valoare.\n\n\n\nMulte re\u021bete recomand\u0103 s\u0103 \u00eenmuia\u021bi pu\u021bin tempehul \u00eenainte de a-l g\u0103ti sau de a-l ad\u0103uga \u00eentr-un preparat. Ca regul\u0103 general\u0103, asta \u00eenseamn\u0103 s\u0103 \u00eel g\u0103ti\u021bi la aburi sau s\u0103 \u00eel fierbe\u021bi u\u0219or timp de aproximativ 10 minute. \n\n\n\nDe\u0219i, tehnic vorbind, \u00eel pute\u021bi consuma direct din ambalaj, acest pas \u00eel face mai pl\u0103cut la gust \u0219i \u00eel ajut\u0103 s\u0103 absoarb\u0103 mai bine condimentele \u0219i sosurile.\n\n\n\nCe gust are tempehul?\n\n\n\nO gustare de tempeh pr\u0103jit cu sos de soia, absolut delicioas\u0103\n\n\n\nTempehul are un gust u\u0219or s\u0103rat, cu note de nuc\u0103 \u0219i de p\u0103m\u00e2nt, uneori comparate cu aroma ciupercilor. \n\n\n\nEste o baz\u0103 neutr\u0103 pentru aproape orice fel de m\u00e2ncare, prelu\u00e2nd cu u\u0219urin\u021b\u0103 aromele sosurilor \u0219i condimentelor. \u00cei pute\u021bi da chiar \u0219i note de bacon sau de c\u00e2rnat.\n\n\n\nUnde se cump\u0103r\u0103 tempehul?\n\n\n\nTempehul se g\u0103se\u0219te \u00een majoritatea magazinelor naturiste \u0219i a magazinelor alimentare bine aprovizionate. De obicei este a\u0219ezat l\u00e2ng\u0103 tofu, \u00een raionul de produse proaspete sau lactate.\n\n\n\nCum se p\u0103streaz\u0103 tempehul?\n\n\n\nPute\u021bi p\u0103stra tempehul cump\u0103rat din magazin \u00een ambalajul original, la frigider, timp de p\u00e2n\u0103 la 10 zile. Tempehul nepreparat poate fi congelat p\u00e2n\u0103 la trei luni. P\u0103stra\u021bi resturile \u00eentr-un recipient ermetic, la frigider, timp de p\u00e2n\u0103 la trei zile.\n\n\n\nTempeh, tofu sau seitan: care este diferen\u021ba?\n\n\n\nLa fel ca tofu, tempehul se face din soia, dar, spre deosebire de tofu, are \u00een mod natural o u\u0219oar\u0103 savoare. Procesul de produc\u021bie difer\u0103 de cel al tofu-ului prin faptul c\u0103 porne\u0219te de la boabe \u00eentregi de soia, nu de la lapte de soia, ceea ce face ca tempehul s\u0103 fie mai pu\u021bin procesat dec\u00e2t tofu-ul. \n\n\n\nBoabele sunt vizibile \u00een turt\u0103 sau \u00een bloc \u0219i sunt \u021binute \u00eempreun\u0103 de mucegaiul probiotic benefic folosit \u00een procesul de fermentare. Spre deosebire de tofu moale, tempehul are o textur\u0103 foarte ferm\u0103 \u0219i nu se sf\u0103r\u00e2m\u0103 u\u0219or. \u00cens\u0103 ambele produse pe baz\u0103 de soia absorb foarte bine aromele sosurilor \u0219i ale marinadelor.\n\n\n\nAdesea numit \u00ab\u00a0carne de gr\u00e2u\u00a0\u00bb, seitanul este, \u00een esen\u021b\u0103, gluten de gr\u00e2u procesat, a\u0219a c\u0103 nu poate fi niciodat\u0103 f\u0103r\u0103 gluten. Seitanul porne\u0219te de la un aluat f\u0103r\u0103 gust, dar produc\u0103torii adaug\u0103 mirodenii \u0219i condimente \u00eenainte de a-l transforma \u00een calupuri destinate v\u00e2nz\u0103rii. Este ingredientul principal din numeroase produse care imit\u0103 carnea.\n\n\n\nDiferitele tipuri de tempeh\n\n\n\nExist\u0103 numeroase m\u0103rci de tempeh pe pia\u021b\u0103; uneori, acesta este aromatizat cu legume \u0219i alte cereale. \n\n\n\nDac\u0103 evita\u021bi soia sau, pur \u0219i simplu, v\u0103 place s\u0103 experimenta\u021bi, pute\u021bi g\u0103si tempeh ob\u021binut prin acela\u0219i proces, dar din alte tipuri de boabe, cum ar fi fasolea neagr\u0103, n\u0103utul sau lintea.\n\n\n\n\n\n\tTempeh \u2013 re\u021bet\u0103 simpl\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g boabe de soia uscate4 linguri o\u021bet de orez0.75 linguri\u021b\u0103 cultur\u0103 Rhizopus pentru tempeh (vezi notele)\t\n\t\n\t\tPune\u021bi boabele de soia la \u00eenmuiat peste noapte sau timp de cel pu\u021bin 8 ore. Scurge\u021bi apoi apa.Cl\u0103ti\u021bi bine soia de mai multe ori cu ap\u0103 rece, apoi pune\u021bi-o \u00eentr-o oal\u0103 mare \u0219i ad\u0103uga\u021bi suficient\u0103 ap\u0103 rece c\u00e2t s\u0103 o acopere cu aproximativ 2.5 cm.Acoperi\u021bi \u0219i fierbe\u021bi la foc mediu.Supraveghea\u021bi oala \u0219i, dac\u0103 apa \u00eencepe s\u0103 dea \u00een foc, a\u0219eza\u021bi capacul u\u0219or \u00eentr-o parte, ca s\u0103 ias\u0103 mai mult abur. Apoi reduce\u021bi focul. C\u00e2nd excesul de abur s-a risipit, acoperi\u021bi din nou oala.Verifica\u021bi din c\u00e2nd \u00een c\u00e2nd nivelul apei. \u00cencepe\u021bi s\u0103 testa\u021bi boabele dup\u0103 30 de minute. Dac\u0103 este nevoie, ad\u0103uga\u021bi mai mult\u0103 ap\u0103 \u0219i continua\u021bi fierberea. Soia poate avea nevoie de 30 de minute p\u00e2n\u0103 la o or\u0103 pentru a se g\u0103ti.Fierbe\u021bi boabele p\u00e2n\u0103 sunt aproape gata, cam 80%. Ad\u0103uga\u021bi apoi o\u021betul. Continua\u021bi s\u0103 le g\u0103ti\u021bi p\u00e2n\u0103 devin fragede, dar nu terciuite.C\u00e2nd boabele sunt fierte, scurge\u021bi aproape toat\u0103 apa.Dup\u0103 ce le-a\u021bi scurs, pune\u021bi din nou boabele pe foc \u0219i l\u0103sa\u021bi lichidul r\u0103mas s\u0103 se evapore din oal\u0103. Ave\u021bi grij\u0103 s\u0103 nu usca\u021bi boabele complet, \u00eens\u0103 lichidul trebuie s\u0103 dispar\u0103.L\u0103sa\u021bi boabele s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 ajung la aproximativ 35 \u00b0C.Ad\u0103uga\u021bi cultura Rhizopus peste boabe \u0219i amesteca\u021bi bine.Dac\u0103 folosi\u021bi o pung\u0103 ziplock:Perfora\u021bi punga la intervale de 2 cm, pe toat\u0103 suprafa\u021ba. \u00cemp\u0103r\u021bi\u021bi boabele \u00een por\u021biile dorite \u0219i pune\u021bi-le \u00een pungi de plastic perforate, cu \u00eenchidere ziplock. \u00cenchide\u021bi punga \u0219i plia\u021bi-o, dac\u0103 este nevoie, pentru a-i reduce dimensiunea \u0219i a ob\u021bine un strat de boabe cu grosime uniform\u0103. Distribui\u021bi boabele c\u00e2t mai egal.Dac\u0103 folosi\u021bi un vas din sticl\u0103 sau ceramic\u0103:Preg\u0103ti\u021bi vasul \u0219i o cutie mare din plastic.Pune\u021bi boabele \u00een vas \u0219i nivela\u021bi-le. A\u0219eza\u021bi vasul neacoperit \u00een cutia de plastic, \u00eenchide\u021bi-o \u0219i p\u0103stra\u021bi-o \u00eentr-un loc cald timp de 36 p\u00e2n\u0103 la 48 de ore.Dup\u0103 36 p\u00e2n\u0103 la 48 de ore, indiferent de metoda aleas\u0103, sporii ar trebui s\u0103 fie complet dezvolta\u021bi, iar tempeh-ul este gata. T\u0103ia\u021bi-l \u0219i \u00eemp\u0103r\u021bi\u021bi-l \u00een por\u021bii mai mici, dac\u0103 dori\u021bi s\u0103 \u00eel p\u0103stra\u021bi.\t\n\t\n\t\tPute\u021bi cump\u0103ra \u201ecultura\u201d pentru tempeh de aici\n\t\n\t\n\t\tCondimentindon\u00e9siennetempeh, tempeh maison","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138003"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138003\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/3129"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}