Not everyone can get the tempeh so white and…” At Café Pendawa, a corner market on Mole and Morris in South Philly Iwan Santoso searches for the right word. He settles on “fluffy.” Handmade by the Santoso family at their full-service restaurant Indonesia at Snyder and Bouvier streets, Café Pendawa’s grab-and-go tempeh represents the highest
MoreThe other non-meat takes center stageby Bernard Brown
We all know tofu, whether as a food or a punchline, but what about tempeh? Just like tofu, tempeh is a sustainable alternative to animal products. Both are made from soybeans, which are probably the most resource-efficient way to convert sunlight, air and soil into protein, so picking
2 mins read