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Frequently Asked Questions
WHAT IS TEMPEH AND HOW CAN I COOK IT?
TEMPEH: 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.
COOK: 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… Tempeh can do it all!
WHAT ARE THE HEALTH BENEFITS OF EATING TEMPEH?
Would you believe that our tempeh has 1.4x more protein than extra firm tofu? All the carbohydrates present in our tempeh is also dietary fibre. It also doesn’t contain any sodium, cholesterol or trans fats (unless you add them as you’re cooking). It’s also an amazing source of plant-based omega-3 and omega-6 fatty acids! As a fermented food, it’s easily digested by the body while bringing out unique flavours. We can go on forever.
IS OUR PRODUCT VEGAN? VEGETARIAN?
Yas, our Tempeh is vegetarian and vegan by nature
THERE ARE HOLES IN MY BAG! IS THIS NORMAL?
We use perforated bags to allow for air circulation during the fermentation process: this lets the mould to grow around and expand in between the soybeans. Because it is a live product, the culture (quite literally) needs air to breathe. This determines how well the finished tempeh binds itself together.