Tofu vs. Tempeh: What’s the Difference?

Vegan, versatile, and made from soybeans. Tofu and tempeh are a lot alike, yet there are also quite a few differences. Tempeh is a fermented soybean cake from Indonesia, though it also works well with other beans. Tofu is a kind of young ‘cheese’ made from curdled soybean milk. Let’s see what exactly the differences are.

The Core Differences

Production & Appearance

Tofu is made by coagulating soy milk—much like making cheese from dairy milk. A coagulant is added to the milk, which separates it into curds and whey. The curds are then pressed into a uniform white block. Its firmness depends on how much water is pressed out. Tempeh, by contrast, is made from whole, cooked soybeans that are fermented with a mold culture (Rhizopus oligosporus). The mold’s mycelium grows around the beans, binding them into a firm, textured cake with a white and brown appearance.

Tempeh square small

Flavor & Texture

The two products have a vastly different taste and texture. Tofu has a very neutral, mild flavor, making it a culinary chameleon that absorbs marinades and sauces exceptionally well. Its texture is soft and smooth. Tempeh has a much more pronounced, nutty, and savory flavor of its own. It has a firm, dense texture and a satisfying bite. When cooked, tempeh gets crispy faster, while tofu develops a crispy exterior with a soft interior.

Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a…

The ingredients

While both are traditionally made from soy beans, tempeh can readily be made from other beans such as black beans, or even from grains. Not so for tofu, that can really only be made from soy.

Health

Both tofu and tempeh are packed with nutrients and are excellent sources of protein. However, because it is fermented and uses the whole bean, tempeh generally wins on the amount of protein, fiber, and vitamins, making it slightly more nutrient-dense than tofu. It is also easier to digest. That said, both are fantastic, healthy additions to any diet!

Nutrition & Use in the Kitchen

Because it is made from whole soybeans, tempeh provides more energy, protein, carbohydrates, and fats than tofu. The quantity of fiber in tempeh is particularly striking, making it highly nutritious. The fermentation process also makes tempeh easier to digest. Both contain a wealth of minerals, but in different amounts: tempeh is higher in potassium and zinc, while tofu contains more calcium, magnesium, and iron. Here are some examples of how they can be used:

“The mind is like tofu. It tastes like whatever you marinate it in.” – Sylvia Boorstein

Tofu dishes

  • Mapo tofu: a spicy Sichuan dish
  • Miso soup: a Japanese soup with tofu cubes
  • Tofu stir-fry: with various vegetables and sauces
  • Tofu scramble: a vegan version of scrambled eggs
  • Tofu curry: in a creamy coconut milk-based sauce

Tempeh Dishes

  • Tempeh tacos: crumbled and seasoned
  • Tempeh bacon: thin, marinated slices
  • Tempeh Reuben sandwich: a classic reimagined
  • Tempeh stir-fry: with various vegetables and sauces
  • Tempeh burger: as a hearty vegan patty

  • Tempeh goreng sambal: the Indonesian classic

Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a…

The winner?

Both tempeh as well as tofu are amazing, versatile and healthy foodproducts. They both shine in their own way. We cannot pick a winner. Can you?

Frequently Asked Questions

Absolutely. While soybeans are traditional, you can make tempeh from almost any cooked legume, such as chickpeas, black beans, or lentils. You can also mix in grains like barley or rice. This allows for a wide variety of flavors and textures.

Pressing tofu removes excess water. This is crucial for two reasons: it allows the tofu to absorb marinades much more effectively, and it helps the tofu develop a firmer, crispier texture when cooked. The less water, the less it will steam and the more it will fry or bake.

Yes, this is completely normal and safe. The black or greyish spots are areas where the *Rhizopus* mold has entered its reproductive phase and created spores. This is a natural part of the mold’s life cycle and does not affect the safety or flavor of the tempeh. However, if you see colors like pink, bright yellow, or green, or if it smells ammoniated or off, it is a sign of contamination and should be discarded.

Tofu is generally considered more beginner-friendly. Its neutral flavor makes it very forgiving—it will taste like whatever sauce or seasoning you add. Tempeh has a stronger, more distinct flavor that some people need to get used to. Steaming tempeh for a few minutes before marinating and cooking can help to mellow its flavor.

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About the author (Meneer Wateetons)

Meneer Wateetons (a pseudonym derived from the name of his blog, which literally means ‘Mr. what-eats-us’) is a renowned Dutch food writer, PhD scientist, teacher, fermentation expert, sausage maker, and the owner of startercultures.eu. He has written nine books on culinary topics such as fermentation, alcohol production, sausage and charcuterie making, and deep-frying. Through his books, (online) courses, and corporate trainings, he has shared his knowledge with countless hobby cooks, chefs, and food professionals. Learn more about Meneer Wateetons.