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1. Tempeh in 30 seconds
Tempeh is whole soya beans, cooked and bound into a firm block by a natural culture. It comes from Indonesia, where it has been made this way for centuries. We make ours in small batches in Cambridgeshire, fermenting it from raw beans the Indonesian way.
2. What are you cooking?
3. Three ways to cook it
Slice it about 1cm thick or cut into cubes, season, then choose your method.
4. Three easy first recipes
Quick questions
Can I eat it straight from the pack?
Our pasteurised blocks and cubes are already cooked, but they taste far better browned. Frozen tempeh is unpasteurised and must be cooked through.
How do I store it?
Keep fresh packs in the fridge and use by the date on the label. Frozen tempeh keeps for up to six months; defrost it in the fridge overnight.
Those little dark or white patches – is that normal?
Yes. That's the natural culture that holds tempeh together. Small grey or black spots are a normal part of fermentation.
Does it contain allergens?
Tempeh is made from soya. Always check the label of each product for the full ingredient and allergen list.