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Tempeh is a cultured cake of beans
and/or grains that has been a staple food in Indonesia for
centuries. It
is made by cooking and dehulling grains and inoculating them
with a culture called rhizopus
oligosporus. The product is then incubated overnight
at the tropical temperature of 88 Degrees Fahrenheit. During
this time the beans or grains are covered with a thick, white
mat of mycelia that binds them together into a solid cake.
The next day, our Tempeh is harvested at the peak of its
flavor, (before the dark spots of sporulation appear), steamed
to make it ready to eat and packaged for shipping.
Like the making of cheese, yogurt or other fermented foods,
it is the incubation process that makes Tempeh delicious
and digestible. Click on any product for more information,
nutritional details & ingredients.
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"The
Original Multi-Grain Tempeh" in
the USA, and the best! Made with soybeans*, rice, millet,
sunflower seeds and sesame seeds.
- * No genetic modifications,
no herbicide, no pesticide, and no chemical fertilizer.
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Our basic and best selling Tempeh made with soybeans.
No
genetic modifications, no herbicide, no pesticide, and
no chemical fertilizer.
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click for nutritional info |
In Indonesia, the home of tempeh, tempeh is traditionally eaten with the heat derived from red chili peppers. The peppers add a pleasant, not too hot, spice and also aid in digestion. Spicy Veggie tempeh is a stand out performer in everything from stir fries to south of the border recipes.
Made with certified organic soybeans, onions and apple cider vinegar. We are currently looking for a supplier of organic habenero peppers. Currently, this product is over 95% certified organic
No genetic modifications, no
herbicide, no pesticide, and no chemical fertilizer. |
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