Tempeh in TCM:

Explore the properties of Tempeh according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm

Channels: Not available

Flavors: sweet
Tonifies: qi, blood

In terms of Traditional Chinese Medicine (TCM) Tempeh is known for its ability to tonify qi and blood.

Its not clear which channels Tempeh enters, although its path could be similar to other soybeans. Like all legumes listed in the beans category the flavor of tempeh is sweet, and it is considered to be warm in temperature.

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.