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Tempeh

Non-processed fermented protein-rich bean specialty from Indonesia. Originally made of soybeans but almost any bean, grain, or nut can be made into tempeh.

Nutty, earthy, woody, tender.

High in fiber and protein, tempeh is a great substitute for meat. It's low in sodium, has no dietary cholesterol and it’s considered a prebiotic food.

Tempeh is literally a mushroom. Slice it, chop it or crumble it. You can cook it in the pan with a bit of oil, salt, and spices. Add it to curries, bolognese, or salads. Marinate it overnight with soy sauce, onion and garlic powder, paprika, apple cider vinegar, and sugar. Bake it in the oven at 190 C for 30 minutes with your favorite sauce.

Ragis and process

The main ragi in tempeh is called Rhizopus oligosporus, a group of molds found in soil and plant material.

Rhizopus spores are spread on the cooked beans, which are then put into containers and fermented over 2 days in a warm and humid place. As the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans, to form a firm cake.

In our mission to reduce our environmental impact, we make tempeh without any single-use plastic!

Keep it at the right tempeh-rature!

Storage & consumption

Fresh tempeh will keep well in the fridge for 6 days. The longer you leave it, the more intense the flavor gets. You can freeze it for 3 months.

White mold and black spots are normal and safe. It's just the ragis sporulating, similar to the spores of a mushroom. In case of doubt, send us a picture of your tempeh, and we'll let you know.