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I'm actually glad I looked it up. From Wikipedia:
"Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins."
I feel obliged to study Indonesian, because I actually became an engineer after writing academic work on tempeh. I can tell you that "h" at the end was first added in the end of XIX century when scientists from Europe started doing research about tempeh. This is because of proper pronunciation - it indicates that should be pronounced "tempei" not "temp". Also, I can add that tempeh is an excellent protein-vitamins-micro and macro elements-source, and it can be made from various grains, nuts and beans, not only soybeans.