New to tempeh? Start here.
If you can cook tofu, you can cook tempeh. Four quick steps: what it is, which pack to pick, how to cook it and three recipes to get you started.
Shop tempeh
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.
20g
protein per 100g
Fermented
a naturally cultured whole food, not a processed meat substitute
Gluten free
and 100% vegan, made with non-GMO soya
Nutty & firm
soaks up marinades and crisps up beautifully in a hot pan
2. What are you cooking?
Fresh tempeh block, 500g
Our classic plain block. Cube or slice it, marinate, and it takes on any flavour you give it.
Try it in: Teriyaki tempeh with rice
Cajun Spiced Tempeh Cubes
Ready-seasoned and straight into the wok.
Try it in: Tempeh, cabbage & bean stir-fry
Smoky Tempeh Strips
Smoky, sweet and crisp in five minutes.
Try it in: Tempeh bacon sandwich
Frozen tempeh, 500g blocks
Keeps for up to six months, so you always have a supply in the freezer.
3. Three ways to cook it
Slice it about 1cm thick or cut into cubes, season, then choose your method.
Pan-fry
Heat a little oil over medium-high. Fry 3–4 minutes each side until deep golden and crisp at the edges.
Oven
Toss in oil and marinade, spread on a lined tray and roast at 200°C (180°C fan), turning halfway.
Air fryer
Lightly oil the pieces and cook at 180°C, shaking the basket halfway, until crisp.
4. Three easy first recipes
Teriyaki tempeh
Tempeh marinated, seared and glazed in a homemade teriyaki sauce. Serve with rice or noodles.
See recipe →
Tempeh, cabbage & bean stir-fry
Crispy tempeh, Chinese cabbage, courgette and fine beans tossed with chilli oil, sweet soy and sesame.
See recipe →
Tempeh bacon sandwich
Smoky, sweet tempeh bacon crisped in a pan, with lettuce and tomato on toasted sourdough.
See recipe →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.