Proper storage and preparation are key to enjoying the full benefits of tempeh.
Here are some commonly asked questions about tempeh, storage and cooking.
How is tempeh good for you & the planet?
Tempeh is considered good for both personal health and the environment for several reasons:
High in protein: Tempeh is a good source of plant-based protein, making it a healthy alternative to meat-based proteins.
Rich in nutrients: In addition to protein, tempeh is a source of vitamins and minerals such as calcium, manganese, phosphorus, and iron.
Supports gut health: The fermentation process used to make tempeh results in the production of probiotics, which can support gut health.
Environmentally friendly: The production of plant-based foods like tempeh requires fewer resources and generates fewer greenhouse gas emissions compared to animal-based foods, making it a more environmentally friendly food choice.
Sustainable: Soybeans, the main ingredient in tempeh, are a highly efficient crop in terms of land and water use, making it a more sustainable food choice compared to some other crops.
How should I store tempeh?
If you plan to cook your tempeh within a week of delivery, store it in the chiller at temperatures between 0°C to 4°C. For longer storage (up to three months), store it in the freezer at temperatures below -12°C. To thaw frozen tempeh, place it in the chiller for 1-2 hours before cooking.
What is the white stuff on tempeh?
The soft, white mass on tempeh is the mycelium of the Rhizophus mould, that helps hold the individual beans together to form a cake-like consistency
Can I eat raw tempeh?
Yes, you can eat raw tempeh. However, we recommend cooking tempeh prior to consumption for safety and better taste. Raw tempeh can have an unpleasant flavour and can also contain unwanted bacteria. Gentle cooking methods such as steaming, boiling, or pan-frying can kill off any pathogens while preserving the desirable flavours.
How do I cook tempeh?
Tempeh is a versatile protein that can be cooked in a variety of ways, such as steaming, baking, or frying. Tempeh can also take on the flavour of your marinade or seasoning. However, avoid dry-cooking tempeh for too long, or it will become tough and dry. Liquid cooking techniques such as braising, steaming, or boiling can prevent this.
Is tempeh safe for everyone?
As soybean is a common allergen, we recommend introducing tempeh gradually to toddlers only from 12 months old. It should be well-mashed and introduced following the three-day rule of introducing new food. Cook the tempeh to a soft texture so that it is easier to chew for elderly people. If you’re unsure about the suitability of tempeh for your toddler or elderly, consult your physician for personalized medical advice.
What are the black spots on tempeh?
Black or grey spots on tempeh are areas where Rhizophus has formed spores, indicating overripe tempeh. These spots are safe for consumption.
How can I tell if my tempeh has gone bad?
Good tempeh should be firm with a thick, white mycelium and a mushroom-like aroma. Signs of spoilage include a slimy, sticky, or mushy texture, dark brown beans without mycelium, off odours, and areas of pink or green discolouration. If you’re unsure whether your tempeh has gone bad or not, please email us at firstname.lastname@example.org for assistance.