What is tempeh?

Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter).

Tempeh is made by a natural culturing and controlled process that binds particles into a cake form. It originated in , where it is most popular, although it is common in other parts of as well. It is especially popular in Indonesia, where it is a source of protein. Like tahu or toufu, tempeh is made from soybeans, but tempeh is a whole soybean product with different characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole give it a higher content of taste and vitamin B12, and compared to tofu, more firmer and stronger . Because of its nutritional value, tempeh is used worldwide in vegetarian dishes.

Info about our tempeh starters

Tempeh starter is required to make a good quality tempeh. In Indonesia, tempeh starter is made by incubating cooked soybeans in hibiscus leaves, which naturally contains the desired Rhizopus spores, but may also contain contaminating bacteria. In Indonesia, the climate is so ideal for tempeh production that contaminating bacteria normally cause no problems. In other climates, it is important to make tempeh with a good quality tempeh starter: it should contain only the desired Rhizopus spores in high quantities and be free of other bacteria. Our starters are made from GMO-free ingredients and are gluten and dairy free.