Frequently Asked Questions

What is Tempeh? And how is it made?

Tempeh is a nutritious, plant-based protein made from fermented soybeans. To produce tempeh, soybeans are soaked, partially cooked, and then mixed with a specific strain of beneficial bacteria, Rhizopus oligosporus. The mixture is left to ferment for about 24-48 hours, resulting in a firm, nutty-textured cake that is rich in protein and probiotics.

How should I store Tempeh?

Store tempeh in the refrigerator at temperatures between 35-40°F (2-4°C). Keep it in its original packaging or wrap it tightly in plastic wrap. Use the tempeh within a week of purchase or by the "use by" date. You can also freeze tempeh for longer storage, extending its shelf life.

What is the difference between Tofu and Tempeh?

Tofu is made from coagulated soy milk, resulting in a soft, creamy texture, while tempeh is produced from fermented whole soybeans, giving it a firmer texture and a nutty flavor. Tempeh is often considered more nutritious due to its higher protein content, fiber, and probiotics.