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Good tempeh (tempe) is completely covered with snow-like white mycelium (a mass of branching threadlike hyphae of a fungus). Every part of the bean is held together firmly by branches of the fungus, and nothing else. The enzymes secreted by the tempeh change the texture of the cooked soybeans from "hard" to soft almost like cheese, chicken or tender beef. The enzymes are also involved in "digesting" the cooked soybeans, reducing the time it takes to digest them in the stomach. Tempeh is well tolerated by individuals who may have digestion problems.

Good Indonesian quality tempeh has a nice aroma and taste. It leaves very little, sort of mushroom like, or no aftertaste.

Tempeh is easy to cook and may be steamed, grilled, stir or deep fried. Indonesian and American tempeh recipes can easily be found on the internet or in your bookstore.

Soy products like tempeh can reduce the risk of heart disease. It is rich in nutrients. The USDA has published this nutritional data on tempeh.

It is predicted that soon Tempeh will be the future food of North America.