Do you have any questions in mind?

FAQ

We hear from new Tempeh Tribe members every day — and we’ve collected the most common questions right here.

Is your Tempe pasteurized?

Tempeh Wala does not pasteurize the Tempeh for anyone as of now. It is served raw and alive. This is because we prepare our Tempeh for each order. We do not store, freeze or pasteurize because we do not feel the need to do so. We also want to maintain the probiotic element of the Tempeh served. Tempe can be pasteurized upon request.

Tempeh can be frozen and stored for a year. The chiller holds the Tempeh for a week before degradation begins. Tempeh is tastiest when consumed fresh and alive. Since our Tempeh is very hygienic, it can be stored outside for up to 3 days in a cool and dry place at room temperature without being spoiled. Like a fresh green plant waiting for you to harvest it, Tempeh is best eaten as it is cut and stored outside until finished. Many consumers keep Tempeh frozen and thaw it when the recipe demands it.

 

Tempeh can be thawed in room temperature or can be steamed. Since the heat kills the living bacteria, steamed (pasteurized) Tempeh can be stored in a chiller for a longer period of time.

Tempeh gets a distinct sour smell when it is overly ripened. This is not toxic and can be used in certain delicacies for a specific fishy taste. In Java, many Tempeh Bosok (ripened Tempeh) dishes are craved by the locals.

Your sense of smell is your best detector. Since our Tempeh is created very hygienically, it is quite impossible for any other foreign bacteria or yeast to grow in its environment. Therefore, if the Tempeh gets so ripened that the odor is unbearable, we advise it to be fed to cows or plants. It is a valuable asset to all parts of nature.

Yes, Tempeh can be eaten raw. Tempeh is a vibrant probiotic and rare health superfood with an earthy and fruity essence. It is most impactful to the human body when consumed raw.

 

The black dots on tempeh are a normal part of the fermentation process and are caused by the growth of the fungal mycelium. They are safe to eat and do not indicate any quality issues with the tempeh. So, you can enjoy your tempeh without any concerns about these spots

Yes, Tempeh is raw food. Boiling the soybeans is unimportant to the determination of Tempeh's nature because Tempeh is an entirely separate item after the soybean ferments. We are feeding the Tempeh culture soybeans, leading to a completely different composition. Raw Tempeh is more like raw mushrooms rather than cooked soybeans.

Tempeh can be refrozen if defrosting is incomplete during delivery.

When defrosted completely, Tempeh can be chilled and consumed through the course of one week. (This will maintain the probiotic nature of Tempeh). Spoiling may occur after seven days in chiller.

Tempeh can be steamed and refrozen for future consumption (Remains edible in the freezer for up to a year).

The sanitary production of Tempeh does not allow the presence of B12 in any significant amounts. Therefore, we provide an option for fortified Tempeh.

Tempe Wala can add a vegan source of B12 during its fermentation to add a bonus health benefit to the B12 conscious customers.

 

Tempe is steamed or boiled really well in salted and spiced water. It can be shredded and used in spicy Indian gravies like tempeh butter masala or Tempe Asian soup.

Most of the Tempeh used in the streets of Java, Indonesia is sliced, dipped in salt water and deep-fried. A deep-fried or grilled Tempeh item in burgers and salads will be suitable for a western palate