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."
No, thanks to the fermentation process it's very healthy, like other fermented foods. And because the whole bean is used, it has kept a lot of fiber & other things that are good for you.
Not that soy products are bad, they are actually good for you,(loads of studies on thát) but a lot of soy products can be quite altered from the original bean. Tempeh isn't, it just is a bunch of beans squashed together & left to ferment.
And sambal tempeh goreng kering is just freaking delicious.
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.