What is Tempeh?
Tempeh is fermented beans product originated in Indonesia. Traditionally, tempeh is made of soybean but now we have developed more variety using popular legumes, grains and beans like chickpeas, adzuki beans (red beans), mung beans or even mixed. Tempeh has a meaty texture and a mild nutty or mushroomy flavour. There are so many ways to use tempeh in the kitchen including frying, grilling, stir fry, steaming, oven baked, sauces and more. Soy tempeh in particular is very high in protein that is comparable to chicken!
How is it made?
To make tempeh, the beans are de-hulled, soaked, cleaned and boiled until soft. Once drained and cooled, a fermenting agent i.e tempeh starter is added, and the whole lot is pressed into a tempeh slab, and then into the incubator it goes for a controlled fermentation process for about 30-36 hours before it’s ready to use
How do I use it?
Tempeh is incredibly versatile! It can be fried, baked, steamed, grilled, marinated, tossed in a wok… the list goes on and on. A few quick tips/ easy recipe ideas are: use in a stir-fry (it will hold its shape so slice, and chuck it in with the veggies), as a substitute for mince or meat in curries or pasta sauces (just chop our tempeh up into small pieces, or even crumbled, to replicate a lovely meaty texture), or marinated in sticky soy sauce and pan fried.
Where do you source your products?
As a small producer of tempeh we have to compete with many larger businesses, and as such, sometimes our suppliers can change but we make a point of always using non-GMO beans from Australian suppliers/ farmers whenever possible.
How do the kinds of tempeh differ?
TAKE & EAT TEMPEH (classic soybean) – highest in protein, calcium & iron. Suitable for most diets. Very mild in flavour and most versatile to use in any kind of cooking.
ADZUKI TEMPEH – High in iron. Sweet aroma & slightly sweet taste.
MUNG BEAN TEMPEH – Great source of protain, folate, fiber & potassium. Mild umami flavour.
CHICKPEA TEMPEH – Most popular soy tempeh alternative. Texture is identical to soybean tempeh just with a stronger & creamier taste.
How long can I store my tempeh?
In a package, our fresh tempeh can be stored in a refrigerator for up to one month (although we doubt you’ll be able to hold off cooking it for that long!) and our frozen tempeh can be stored for up to one year in the freezer. Once opened, it is best to consume the tempeh within 7 days. As fermentation process continues, holding it for too long may cause the tempeh to develop a stronger smell & flavour.
Refreezing tempeh is not advised. if you need to portion tempeh to save for later, do it whilst fresh (and then freezing the rest), or whilst it is completely frozen (returning unused portions to the freezer).
Is tempeh gluten-free?
Our raw tempeh do not use any ingredients that contain gluten, however we use equipment that processes products that do contain gluten, so we cannot guarantee that there will be no traces in our tempeh.
How is our tempeh different from other brands?
It goes way back to our roots as Indonesians. We know exactly what we’re doing and hence why our tempeh-fan describe us as “the real, proper thing”. We use traditional method with slower fermentation time to achieve an authentic Indonesian style tempeh that’s known for its lovely texture and earthy, nutty flavour. Believe us, we would bring the wonders of our tempeh to Australia, and not just to Indonesians who already know how awesome it is!