Organic Soybean Tempeh

The Soybean Tempeh is the very first item launched by Angie, and until this day it remains a classic favourite among customers. With its firm texture and delicious nutty flavour, it’s a wonderful and healthy plant-based protein for your everyday cooking. 

Tempeh originated in Java decades ago and is traditionally made with soybean. Paying homage to the traditional tempeh, Angie visited Indonesia to learn from the masters and gave a twist to her soybean tempeh, ensuring that it is made with only the highest quality organic soybeans.

Ingredients

Organic soybeans, culture (Rhizopus oligosporous), filtered water 

Size Options

Available in 200g.

Storage and Handling

Angie recommends cooking the tempeh within 1 week from delivery, storing it in the chiller at 0-4°C.

For longer storage, pop the tempeh in the freezer (-12°C and below). Thaw the tempeh in the chiller for 1-2 hours and cook it immediately after.