How to Store Tempeh: Fridge, Freezer, and Shelf Life Guide

Fresh tempeh is a living food — and like all living foods, it needs to be stored correctly to stay at its best. Here’s everything you need to know about storing tempeh safely and maximising its shelf life.

Storing Fresh Tempeh in the Refrigerator

Shelf life: 5–7 days

Fresh tempeh should be refrigerated as soon as you receive delivery or pick it up. Store it in its original packaging or wrapped in paper (not plastic — the mould needs to breathe slightly). Keep at 4–6°C.

As refrigerated tempeh ages, it may develop more black/grey spots (spore heads) and a slightly stronger, more ammonia-like smell. Mild ammonia smell is normal and harmless. A sharp, strong ammonia smell means the tempeh is over-fermented — it’s still safe to eat when cooked thoroughly, but the flavour will be quite pungent.

Freezing Tempeh

Shelf life: Up to 3 months

Tempeh freezes extremely well. The texture changes slightly — it becomes a little more porous and absorbent after thawing, which actually helps it absorb marinades even better. Freeze fresh tempeh if you won’t use it within 5–7 days.

How to freeze tempeh:

1. Slice or cube the tempeh into serving-sized portions.
2. Lay flat on a tray and freeze for 2 hours (prevents clumping).
3. Transfer to a sealed zip-lock bag or airtight container.
4. Label with the date and freeze for up to 3 months.

How to thaw frozen tempeh:
Transfer from freezer to refrigerator the night before you plan to use it. Thaw slowly in the fridge — do not microwave from frozen or thaw at room temperature.

Storing Kripik Chips and Dehydrated Tempeh Bites

Kripik (tempeh chips) and dehydrated tempeh bites are shelf-stable — they do not require refrigeration before opening. Store in a cool, dry place away from direct sunlight.

Once opened: seal the bag tightly or transfer to an airtight container. Consume within 3–5 days of opening for maximum crispiness. Kripik can be re-crisped in an air fryer or oven at 150°C for 3–4 minutes if they soften.

Storing Sambal Tempeh

Sambal tempeh products (Sambal Orek, Sambal Kering) should be refrigerated after opening. Consume within 5–7 days of opening. They can also be frozen for up to 2 months.

How to Tell if Tempeh Has Gone Bad

Normal signs that are NOT spoilage:

• White, off-white, or light grey mycelium coating — normal.
• Black or dark spots — normal (spore formation).
• Mild earthy or slightly ammonia smell — normal.

Signs of actual spoilage (discard):

• Pink, red, orange, or yellow patches — contamination, discard.
• Slimy or mushy texture that isn’t from thawing — discard.
• Very strong, sharp ammonia smell even after cooking — over-fermented, best discarded.
• Off-putting sour or rotten smell distinctly different from earthy/ammonia — discard.

Frequently Asked Questions

Can I refreeze thawed tempeh?

Not recommended. Thaw only what you plan to use. Cook thawed tempeh promptly.

My tempeh smells like ammonia — is it safe?

A mild ammonia note is normal in mature tempeh. A strong ammonia smell that makes your eyes water means the tempeh is very over-fermented. You can still cook it (the smell reduces considerably with heat) but the flavour will be quite strong. For the best flavour, use fresh tempeh within 3–4 days of making.

How long does Tempewala tempeh last after delivery?

5–7 days refrigerated from the day of delivery. If you order a larger amount, freeze what you won’t use in the first week.

Order fresh tempeh from Tempewala — made daily, delivered cold.