Tempeh

Tempeh is fermentation made visible, the seed reborn through patience and living culture. Earthy, nutty, and whole, it carries the spirit of transformation through time. Its flavor is both ancient and alive, rooted in the wisdom of slow change. To eat tempeh is to taste balance, structure and softness, body and life, matter and movement intertwined.

VOLUME
Moderate

FLAVOR PAIRINGS

Almond butter, apple cider vinegar, apricot, arugula, avocado, avocado oil, banana blossom, basil, bay leaf, beet, black garlic, black pepper, black sesame, bok choy, broccoli, brown rice, caramelized onion, cashew, cashew cream, cauliflower, celery, chili, chive, cilantro, cinnamon, clove, coconut aminos, coconut cream, coconut milk, coconut nectar, coriander seed, corn, cumin, curry leaf, date syrup, dill, fennel bulb, fennel seed, galangal, garlic, ginger, green chili, harissa, hemp seed, jackfruit, kale, kaffir lime leaf, kimchi (vegan), kombu, lemongrass, lemon, lime, macadamia, maple syrup, marjoram, miso, molasses, mushroom, mustard seed, nori, nutritional yeast, oat milk, olive oil, onion, orange, oregano, paprika, parsley, peanut, peanut butter, pomegranate molasses, ponzu (vegan), quinoa, radish, ras el hanout, red bell pepper, red curry (vegan), rice vinegar, roasted garlic, rosemary, sage, sambal (vegan), sea salt, seitan, sesame, sesame oil, shallot, shiitake, smoked paprika, spinach, spring onion, sriracha (vegan), sunflower seed, sweet soy glaze (vegan), tamari, tamarind, tarragon, tempeh bacon (vegan), teriyaki (vegan), thai basil, thyme, tofu, tomato, truffle oil, turmeric, vinegar, walnut, white beans, white miso, white pepper, white wine vinegar, yam, yuzu, za’atar, zucchini, vegan bahn mi, vegan curry, vegan fried rice, vegan nasi goreng, vegan rendang, vegan satay, vegan stir-fry, and vegan tempeh burger.

SELECTING
Choose tempeh that is firm, dry to the touch, and covered evenly with white mycelium. Avoid pieces with dark spots, excess moisture, or ammonia-like odor. Organic, non-GMO soybeans ensure higher integrity and purity. Traditional Indonesian-style tempeh, fermented naturally without preservatives or fillers, carries the most authentic flavor and vitality. Variations using chickpeas, lentils, or black beans offer diverse textures and nutrients.

HOW TO USE
Steam tempeh for 10 minutes before cooking to mellow its natural bitterness and enhance absorption of marinades. Slice thin for crispness, cube for stir-fries, or crumble for sauces and scrambles. Marinate in tamari, miso, maple, and vinegar for depth, then bake, grill, or pan-sear until caramelized. Add to curries, grain bowls, sandwiches, or wraps for rich, satisfying texture. Crumbled tempeh is ideal for vegan bolognese or tacos, while sliced tempeh pairs beautifully with coconut-based stews and fermented sauces.

STORING
Keep tempeh refrigerated in its original wrapping or an airtight glass container. It lasts up to one week after opening. Freeze for longer storage — the texture becomes more absorbent once thawed. Avoid storing in plastic for extended periods, as it can dull aroma and energy.

SUBSTITUTIONS
Replace tempeh with tofu for a softer, cleaner flavor, or with seitan for a chewier, high-protein texture. For soy-free options, use fermented chickpea or lentil tempeh. Marinated mushrooms or roasted walnuts can mimic tempeh’s umami depth in small portions.

HEALTH BENEFITS
Tempeh is a complete protein and a rare source of naturally occurring vitamin B12 when traditionally fermented. It provides probiotics, fiber, calcium, iron, and healthy fats. Fermentation enhances digestibility, reduces phytic acid, and introduces beneficial enzymes that support gut health. Energetically, tempeh builds strength, grounding, and clarity — the alchemy of life turned into nourishment.

CONCERNS
Tempeh made from conventionally grown soy may contain pesticide residues or GMO components. Over-fermentation can produce undesirable flavors or reduced digestibility. Some individuals with yeast or mold sensitivities should consume in moderation. Always source fresh, organic, and unpasteurized tempeh when possible.

HISTORY
Tempeh originated on the island of Java, Indonesia, over a thousand years ago, where it became a cornerstone of local cuisine and a sacred symbol of nourishment. The fermentation process, guided by Rhizopus oligosporus, transforms simple soybeans into a living food rich in flavor and spirit. From village kitchens to modern plant-based cuisine, tempeh endures as a testament to the beauty of transformation through nature’s intelligence.