Tempeh is said to be one of the most nutritious soy foods. A starter culture is added to soybeans, converting the protein into amino acids, which makes for easy digestibility of tempeh. As the culture spores germinate, they bind the soybeans together into compact white cakes. The result is a chunky cake of beans with a mild, nutty flavour. Tempeh can be marinated, grilled, grated, stir-fried, pan-fried, toasted, baked, or steamed.