FAQs

1. What is tempe(h)?
Tempe(h) is a traditional fermented soy product from Indonesia, originating several centuries ago on the island of Java. Today, a majority of Indonesians still eat it as a daily staple. Tempeh is made by culturing soybeans with a natural fungus (a rhizopus) to create a block ready to be cooked. It’s a versatile, nutrient-dense food packed with protein, fiber, vitamins, and probiotics, and we are ready to share it with you and our communities in its freshest, most delicious form!

We use and honor both spellings of tempe; the Indonesian spelling is without an h.

2. How is our tempeh different from other types?
Our craft tempeh honors the process and flavors of Indonesia, which means ours is unpasteurized which lends to a more nuanced, fresh, and flavorful product. Pasteurization is a process that heats tempeh to extend its shelf life, but it can also reduce its probiotic content and alter the flavor.  

4. How should I store unpasteurized tempeh?
Our unpasteurized tempeh should be stored frozen for up to 3 months, or in a refrigerator for 5-7 days (it’s a living product and will continue to ferment slowly over time, even at fridge temp!), 

If you’re ready to use your frozen tempeh, thaw for just 30 minutes before cooking into your dish. While cooking, ensure the tempeh reaches a temperature of at least 165°F before consuming. Do not eat raw.

5. How do I cook your tempeh?
Tempeh is incredibly versatile -think of it as a base to your dish, similar to tofu or your meat of choice! Indonesians love tempeh in endless preparations – deep-fried and tossed in a tamarind sauce, tenderly cooked into coconut curries, steamed in banana leaves.  But you can certainly enjoy it seasoned in a sandwich, a taco, and a stir fry!

5. My tempeh has black spots - should I throw it away?

Black spots on tempeh are a natural part of the fermentation process and are completely normal. These spots are typically in areas where the mycelium (the beneficial fungus used to ferment the soybeans) has matured. When you see black spots, the tempeh is telling you to eat it very soon! They don’t affect the safety or flavor of the tempeh. 

If your tempeh smells fresh and nutty, it’s safe to eat. However, if it develops a strong, sour odor or becomes slimy, it’s best to discard it.

7. How do I know if my tempeh has gone bad?
Fresh tempeh has a mushroomy, nutty aroma. If it develops a strong, unpleasant odor or becomes slimy, it’s best to discard it. Slight color changes over time are normal, as tempeh is a living product.

8. Is tempeh gluten-free?
Yes! While we can’t confirm our facility is completely allergen-free, our tempeh is made from organic soybeans and other non-gluten ingredients. 

9. Is your tempeh organic?
While we haven’t completed the process to certify our product, we do source organic, non-GMO, USA-grown soybeans for our tempeh. We prioritize regenerative farming certifications as well. Feel free to reach out to us if you’d like more info on the farms we source from.

10. How is your tempeh sustainable?
Tempeh is naturally sustainable as it uses significantly fewer resources than animal-based proteins. We also prioritize ethical sourcing and are working on solutions for more eco-friendly packaging to minimize our environmental impact.

11. Is tempeh a good source of protein?
Yes! Tempeh is an excellent source of plant-based protein – our 10 oz blocks contain about 45g of protein, as well as fiber, vitamins, and minerals.

12. Do you ship your tempeh?  As of now, we do not ship our tempeh due to the delicate nature of the product.