What is Tempeh?
Fermented Bean Patty
Tempeh is a traditional Indonesian food made from fermenting soybeans. But really, tempeh can be made from any type of bean! It's created through a natural culturing process where whole beans are cooked, mixed with a specific mold culture called Rhizopus oligosporus, then incubated until forming a firm, dense patty.
During the fermentation process, a mycelium matrix is formed which binds the beans together to form a dense, cake-like block.
Additionally, tempeh is known for its probiotic properties, offering potential digestive health benefits.
Versatile Flavor
Tempeh has a unique, nutty flavor and a firm yet smooth texture. It is a versatile ingredient in vegetarian and vegan cooking, known for its high protein content and nutritional benefits.
Tempeh can be sliced, diced, marinated, grilled, fried, or crumbled and used in various dishes such as stir-fries, sandwiches, salads, and burgers. It readily absorbs any flavor you're cooking with, meaning the possibilities are endless for incorporating it into your favorite dishes!
Fresh, Nutrient-Packed
SW Tempeh Co produces a raw-unpasteurized tempeh product. Much like fresh produce, tempeh should be consumed within 5 - 7 days from born date and kept in the refrigerator until ready to eat.