The White Stuff

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 expression of fermented faux meats. The Santosos guard their production method so zealously, they refused to allow GRID a peek at the process, lest we reveal the white and fluffy secret to competitors.
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Recipe: Tempeh Tantrum

The other non-meat takes center stage
by 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 tempeh over animal products saves water, land, greenhouse gas emissions and other pollution.

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