Everything you were wondering about tempeh, fermentation, and how to store and cook it.
Around 22g of plant protein per 100g, with all essential amino acids.
Fermentation introduces beneficial microbes and can improve digestibility.
Whole soybeans retain their fibre, iron, calcium and B-vitamins.
Non-GMO beans, no additives or preservatives — just beans and culture.
Tempeh is a traditional Indonesian food made by fermenting cooked soybeans (or other beans/grains) with a Rhizopus mould culture, which binds them into a firm, sliceable cake over roughly 24–48 hours.
Tofu is made by curdling soy milk, while tempeh uses whole fermented beans. This gives tempeh a firmer, chewier texture, a nuttier flavour, and more fibre since the whole bean is retained.
Yes — all our tempeh varieties are 100% plant-based. Our soy and black bean tempeh are naturally gluten-free; check individual product pages for any grain blends.
Keep it refrigerated at all times. Unopened packs typically last [X days — confirm with your food safety testing] from the pack date; once opened, use within 3-4 days. It can also be frozen for longer storage.
Tempeh can be steamed, boiled, pan-fried, air-fried or grilled directly. Many people steam it for 10 minutes first to soften any bitterness, then marinate and cook as desired.
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Try our Tempeh Starter Culture — it includes the same Rhizopus culture we use, plus a simple guide to fermenting your own first batch at home.
