Everything you need to know about tempeh

Tempeh originated in Indonesia centuries ago and is now enjoyed around the world. It is made by natural culturing over 30–48 hours of incubation, which binds the beans into a firm block. Fermentation transforms the beans into a complete protein containing all the essential amino acids, and makes it easier for the body to digest and absorb the protein and other nutrients.

We use non-GMO beans from Austria. The UK doesn't produce the type of soybean suitable for tempeh. We found the Austrian beans have the best texture for tempeh, and sourcing from Austria gives a lower carbon footprint than sourcing from other major producers such as China, South America or Indonesia.

Yes. Tempeh is made from soya beans (or other pulses) and a live culture.

Our tempeh is handmade in small batches, which lets us keep the quality consistent. We learned our craft from a tempeh master in Indonesia, and our co-founder Amalia was born and grew up in Indonesia, so tempeh is close to our hearts. Our tempeh is made in our own production kitchen in Cambridgeshire, so you're supporting a UK producer. Most tempeh in UK supermarkets is imported.

Tempeh is 100% plant-based and high in protein, around 20g per 100g, and also contains fibre, iron and other minerals. It's free from gluten and cholesterol, and as a fermented food it's easily digested.

Fry, bake, steam or boil it. Thanks to its firm texture you can slice, cube or mince it. The best way to mince it is with a cheese grater, but you can also chop it with a knife or crumble it by hand. Add it to stir-fries, curries, wraps, sandwiches, salads, rice or noodles. Tempeh needs plenty of seasoning and works well with any marinade. Serve it as a main, a starter or a snack. New to it? Start here.

Yes. Portion it, wrap it and freeze for up to 6 months.

Dark spots are part of the natural fermentation process. They're not harmful and don't affect the taste.

We pre-steam our fresh tempeh for your convenience and vacuum-pack it, giving a shelf life of at least 3 weeks. Keep it dry in the fridge and eat within 5 days of opening, or portion it and freeze for up to 6 months.

Your parcel is sent by DPD on a chilled service in a cooler pack.

We aim to dispatch as soon as we receive your order, and you'll get a 1-hour delivery slot by text and/or email. We don't ship tempeh on Fridays, Saturdays or Sundays. Full delivery details.