Tempeh is a popular food item in Indonesia traditionally made with soy as a staple source of protein. It’s believed to have originated in the Indonesian island of Java many centuries ago and is still enjoyed by the entire population to date.
Unlike most fermented food that’s made with bacteria, tempeh uses a mould culture called Rhizopus. It produces a white outer layer as the mould’s mycelia spreads and grows in and around each soybean. As a result, this network of mycelia is what holds the product together into a patty-like consistency.
In Indonesia, tempeh is traditionally fermented in ambient temperatures (30-31°C for 24-48 hours) while wrapped in banana leaves. Fresh tempeh will have a yeasty, mushroom-like aroma and a mild, nutty flavour. Just like fruits and veggies, fresh tempeh is always best. Because it is a live product, fresh tempeh will continue develop stronger flavours as it matures.
Get ready for your stomach and body to thank you.
Our tempeh is made with organic, non-GMO soybeans, and is created fresh for the boldest taste and texture right here in Vancouver. Each serving is packed with protein and fiber, plus it’s also a source of iron and calcium. If that wasn’t enough, our tempeh is unpasteurized meaning it’s literally alive and full of flavour!
Organic soybeans, water, starter culture.
CONTAINS: Soy. MAY CONTAIN: Dairy, mustard, peanuts, and tree nuts.
SUPERFOOD! That's what tempeh is since every pack has:
- An excellent source of protein
- Low in saturated fat
- Free of trans fat
- Free of cholesterol
- Free of sodium
- High in fibre
- Source of Calcium
- Source of Iron.
It's also low in FODMAPs if served plain (may also depend on accompanying ingredients).
Read more about the health benefits of temepeh in our FAQ section.
Storage and Handling
The product must be kept refrigerated (1 to 4°C) and is best enjoyed within 5-7 days. During this time, there may be changes in the product’s appearance: the white mould may turn yellowish or have black spots. Because it is a live product, the culture will continue to mature. Black spots appear when the Rhizopus mold creates spores; do not be alarmed, they are safe for consumption! If you are not cooking your tempeh right away, you can also freeze it for 3 months with minimal changes to texture.
We strongly advise against eating raw tempeh. Please cook the product thoroughly and do not eat it raw.
Tempeh is an excellent flavour sponge thanks to its porous nature. Unlike tofu, it’s not water-logged so it has a firmer, “meatier” texture. The fermentation process also brings out a lot of savoury and nutty elements that you miss out on in tofu. We highly recommend brining and marinating it for a couple minutes --- it doesn’t take long for tempeh to absorb all that flavour!
In general, tempeh loves dry heat so you can’t go wrong with frying, grilling, or baking. You can also add it to your favourite curry, salad, stir-fry, or wrap … Tempea can do it all!
Scroll down below for our collection of recipes and check our social channels for stories from our test kitchen (we never outgrew playing with our food).