Price range: ₹399.00 through ₹2,549.00
You have cooked paneer a hundred times. Soya chunks too — soak, squeeze, into the gravy. This is the same move.
The bag looks unfamiliar, so most people open it once, eat a few cubes dry, decide it is a health snack, and leave the rest in the cupboard. That is the only thing that goes wrong with this product.
Cover the cubes in hot water. Come back in fifteen minutes. You now have about 350g of tempeh from a 100g pack — soft enough to cut, firm enough to hold its shape in a gravy.
Soy Dehydrated Tempeh Raw is exactly two ingredients: soybeans and Rhizopus Oligosporus starter culture, fermented for 72 hours and then low-temperature dehydrated to preserve the live culture in a dormant state. No salt, no seasoning, no coating, no preservatives — ever.
This is one of the most protein-dense plant foods available: roughly 59g of protein per 100g, with just 18mg of sodium, plus a deep, natural umami from the free glutamate the Rhizopus culture releases — the same compound behind the savouriness of miso, parmesan, and soy sauce.
Eat it straight from the pack for the live cultures intact, or rehydrate in hot water for 15 minutes. Once rehydrated, it’s actively fermenting again — cook, freeze, or eat it right away. To keep the probiotic benefit, avoid boiling; add it after cooking or eat it cold. Processed in a facility that also processes peanuts and soy.
Fresh tempeh gives you three days and a fridge shelf. This gives you six months and a cupboard. Same beans, same 72-hour ferment — water is the only thing missing, and you put that back in fifteen minutes.
Ready to cook
If the live culture is why you bought it, don’t boil it — add it at the end, or eat it cold.
Quick soak — hot water, fifteen minutes. Drain and squeeze. Cook it like fresh tempeh.
Straight into the pot — add the dry cubes to a pulao or a pressure-cooker dish with the rice. They take up the water and the flavour as it cooks.
Cold and raw — soak in cool water overnight in the fridge. Eat it cold, in a salad or a bowl.
Start with tikka: soak, toss in curd and masala, roast or pan-fry. For the full set — bhurji, masala curry, tikka, Indo-Chinese stir-fry, rolls, coconut curry — see seven Indian tempeh recipes → All of them work with these cubes once they are soaked.
What’s actually inside
Contains soy. Processed in a facility that also processes peanuts. No preservatives · No additives
Why this is different
Whole soybeans fermented for 72 hours, then dried at low temperature so the culture survives the pack. Two ingredients, 59g of protein per 100g, and deep natural umami from the ferment itself. Rehydrates about 3.5×.
How it’s made
1,000 years of Indonesian fermentation. Made in Bangalore since 2017.
Read the label
| TempeWala | Typical tempeh snack | |
|---|---|---|
| Whole fermented beans | Yes | Often TVP |
| Live culture retained | Yes | Pasteurised |
| Preservatives | None | Common |
| Artificial flavours | None | Common |
| Needs refrigeration | No | Usually |
Category comparison, not a specific brand. Full ingredient list on every pack.
Nutrition
| Protein | 59 g |
Full nutrition panel is printed on every pack.
How to keep it
Store cool and dry. Refrigerate or freeze after opening.
How to eat it
Eat them dry, straight from the pack — the culture is intact. Or rehydrate in hot water for 15 minutes, then cook. Once rehydrated they are actively fermenting, so cook, freeze or eat them straight away. To keep the probiotic benefit, don’t boil — add them after cooking, or eat them cold.
“I’ve been buying tempeh from Vaibhav since 2017. I wouldn’t trust anyone else with my tempeh — it’s the best in the world!”
“Tempe Wala’s tempeh is of even better quality than what I’ve had in Indonesia. It’s authentic, nutritious, & absolutely amazing!”
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