FAQs

Originating from Indonesia, and a kitchen staple in many households worldwide today, Tempeh is a powerful bean protein usually made with soybeans, but can also be made with a variety of seeds and grains!

The process of crafting tempeh involves partially cooking beans/grains, inoculating the beans/grains with Rhizopus spores, and through incubation, these beans/grains transform into a solid cake bound by a dense, white, cotton-like mycelium. Throughout fermentation, enzymes work their magic, breaking down soy proteins, oils, and carbohydrates, making them more easily digestible.

Both molds are safe and edible! Those black spots? They’re spores from the Rhizopus culture, perfectly safe to consume once cooked. We flash freeze our unpasteurized tempeh when it is at its fermentation peak to lock-in freshness.

Our hand crafted tempeh products are made with certified organic ingredients, certified GMO-free beans, and sourced from trusted partners with responsible farming practices.

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Absolutely! Beans contain enzyme inhibitors that hinder protein digestion. However, when beans undergo fermentation to become tempeh, these inhibitors are removed, making the protein more digestible by breaking down the proteins, fats, and carbohydrates. The process also enhances the absorption of zinc, iron, calcium, and magnesium present in the beans!

Tempeh boasts incredibly high protein and dietary fiber content and is considered among the purest plant-based proteins available. It’s also free from sodium, cholesterol, or trans fats, and a remarkable source of plant-based omega-3 and omega-6 fatty acids!

Our tempeh is unpasteurized, and we recommend once defrosted, to steam or boil for 10 minutes, marinate with your favorite flavors, then braise, bake or sauté to desired consistency!