Traditionally, tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and a savory, slightly sweet, mushroomy & nutty flavor. Because of its nutritional value and versatility, tempeh is used worldwide in all types of cuisine, and often used as a meat replacement. Our tempeh is frozen at peak ripeness without pasteurization. By freezing our tempeh, it remains living while keeping the delicious mycelium intact.
Although, tempeh originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein, it is becoming more and more popular here in the U.S. with local tempeh shops popping up in cities throughout the states.