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Tempeh

Tempeh is a traditional Indonesian soy-based product made through a controlled fermentation process involving whole soybeans and a specific mold known as Rhizopus oligosporus. This high-protein, plant-based food is not only rich in nutrients but also provides a delicious and versatile option for vegans, vegetarians, and those looking to reduce their meat consumption. Chewy in texture and nutty in taste, tempeh can be sliced, cubed, or crumbled and works well in a wide array of recipes, including stir-fries, salads, sandwiches, and more. Its ability to absorb flavors makes it a popular ingredient in marinades and sauces, providing a satisfying savory experience in every bite.
#9
IN MEAT ALTERNATIVES
192
CAL / 100G
$0.43
AVG / OZ
tempeh
20%
CARBS
28%
FAT
52%
PROTEIN
Tempeh FAQ
Cooking with tempeh can seem intimidating for beginners as its unique texture and flavor profile require specific attention. Here are a few common areas where people do go wrong: People often jump into cooking with the tempeh as they purchase it from the store. But, it's essential to steam or boil it first to remove the bitterness. Tempeh is often under-seasoned and under-cooked, which highlights its nutty and bitter undertones, leaving an undesirable flavor. To get the best out of tempeh, you should firstly marinate it well to allow it to absorb the flavors. Tempeh is naturally slightly bitter but marinating it can reduce this and add delicious flavors. Secondly, cook it properly. Grilling, baking, frying or sautéing can bring out the tempeh's nutty and earthy flavors while providing a satisfyingly firm and chewy texture. One little-known hack that could work wonders while cooking tempeh is freezing it overnight. This helps the tempeh develop a meatier texture, which many vegans and vegetarians adore.
How do you get the bitterness out of tempeh?
Does tempeh need to be cooked?
Why is my tempeh bitter?
Can you eat the outer layer of tempeh?
How do I make tempeh taste good?
What is the best way to cook tempeh?
Should tempeh be marinated?
Do I need to steam tempeh before marinating?
Why is my tempeh crumbly?
What pairings work well with tempeh?
Expiration & Storage Tips
When does tempeh expire?
Unopened store-bought tempeh if kept in the fridge will last about 10 days past the 'best by' date printed on the package. Once opened, it should be consumed within 3 to 5 days. If it's frozen, it can extend up to a year but it's best consumed within first 4 months for optimal taste. Homemade tempeh generally lasts about a week in the fridge.
How do you tell if tempeh is bad?
Old or spoiled tempeh may develop an off smell, a slimy texture or darker patches. The color changes from beige to brown or even black. It's normal to see some black or gray spots, it is the mold continuing to grow, but if it appears excessively or the tempeh smells off, it's better to err on the side of safety and discard it.
Tips for storing tempeh to extend shelf life
• Store tempeh in the refrigerator, even if unopened. • After opening, wrap it tightly in a plastic bag or film to prevent drying out, before refrigerating. • In the freezer, pack tempeh in an airtight container or vacuum-sealed package to prevent freezer burn. • If you freeze tempeh, defrost it in the refrigerator or in the microwave, not at room temperature. • For meal planning, tempeh can be sliced or cubed and frozen in portion sizes for use in future recipes.
EXPIRES WITHIN
7 - 10
WEEKS
Health Info
Macros
6g
CARBS
9g
FAT
17g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
SOYBEANS
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