Organic Tempeh

Organic Tempeh テンペ

a traditional Indonesian food made from fermented soybeans

Native to Java, tempeh is a staple protein source for the island's inhabitants. Like tofu, tempeh is made from soybeans, but it's a whole-soybean product, resulting in different nutritional characteristics and textures. The fermentation process and the retention of whole soybeans contribute to its higher protein, dietary fiber, and vitamin content. It has a firm texture and an earthy aroma that intensifies over time.

Initially, black soybeans were used to make tempeh, but with the import of white or yellow soybeans and the rise of the island's tofu industry, yellow soybeans were later used instead.

While tempeh isn't popular in other countries, it reportedly "suddenly became popular" in the UK in 2025, with one brand experiencing a 736% increase in annual sales (and another a 128% increase).

Sliced Soy Tempeh

Thin-sliced fermented soybean tempeh: high-protein, flavor-absorbent. Perfect for stir-fry, grill, or sandwiches.

Making tempeh by wrapping boiled soybeans in banana leaves

Tempeh, Pre Fermentation

Tempeh Before Fermentation

Tempeh After Fermentation

少孢根黴孢子 / Rhizopus oligosporus Spores

Tempeh fermentation starter: safe, natural culture that boosts protein digestibility and probiotics.

Tempeh traditionally wrapped in banana leaf

Tempeh Burger

Pan-fried tempeh patty: high-protein, low-fat, with fresh veggies & sauce—vegan satisfaction.

Sautéed tempeh with string green beans, a stir-fry Indonesian dish

The simplest way to cook tempeh is by frying. It is both deep-fried and stir-fried. However, there are several cooking methods and recipe variations.

The common tempeh goreng (un-battered) in Indonesia

乾天貝叁巴醬 / Crispy Tempeh Sambal

Crispy fried tempeh tossed in spicy sambal: high-protein, crunchy, addictive heat.

天貝三明治 / Tempeh Sandwich

Pan-fried tempeh in toast: high-protein, flavorful layers, perfect vegan light meal.

Tempeh obtained by fermenting peeled soybeans with Rhizopus fungi

Sliced Soy Tempeh

Thin-sliced fermented soybean tempeh: high-protein, flavor-absorbent. Perfect for stir-fry, grill, or sandwiches.

Making tempeh by wrapping boiled soybeans in banana leaves

Tempeh, Pre Fermentation

Tempeh Before Fermentation

Tempeh After Fermentation

少孢根黴孢子 / Rhizopus oligosporus Spores

Tempeh fermentation starter: safe, natural culture that boosts protein digestibility and probiotics.

Tempeh traditionally wrapped in banana leaf

Tempeh Burger

Pan-fried tempeh patty: high-protein, low-fat, with fresh veggies & sauce—vegan satisfaction.

Sautéed tempeh with string green beans, a stir-fry Indonesian dish

The simplest way to cook tempeh is by frying. It is both deep-fried and stir-fried. However, there are several cooking methods and recipe variations.

The common tempeh goreng (un-battered) in Indonesia

乾天貝叁巴醬 / Crispy Tempeh Sambal

Crispy fried tempeh tossed in spicy sambal: high-protein, crunchy, addictive heat.

天貝三明治 / Tempeh Sandwich

Pan-fried tempeh in toast: high-protein, flavorful layers, perfect vegan light meal.

Tempeh obtained by fermenting peeled soybeans with Rhizopus fungi

Nutritional Highlights

Contains 9 essential amino acids, with a higher absorption rate than soybeans

Organic Tempeh

Complete plant protein: Contains 9 essential amino acids, with a higher absorption rate than soybeans.

High fiber + probiotics: Promotes gut health and aids digestion.

Low GI: Slow blood sugar rise, suitable for those controlling their blood sugar.

Naturally fermented: Enhances the absorption of B vitamins and minerals.

Zero cholesterol, lactose-free: Suitable for vegetarians and those with lactose intolerance.

Organic Tempeh テンペ

a traditional Indonesian food made from fermented soybeans

Sliced Soy Tempeh

Making tempeh by wrapping boiled soybeans in banana leaves

Tempeh, Pre Fermentation

Tempeh Before Fermentation

Tempeh After Fermentation

少孢根黴孢子 / Rhizopus oligosporus Spores

Tempeh traditionally wrapped in banana leaf

Tempeh Burger

Sautéed tempeh with string green beans, a stir-fry Indonesian dish

The common tempeh goreng (un-battered) in Indonesia

乾天貝叁巴醬 / Crispy Tempeh Sambal

天貝三明治 / Tempeh Sandwich

Tempeh obtained by fermenting peeled soybeans with Rhizopus fungi

Nutritional Highlights

Contains 9 essential amino acids, with a higher absorption rate than soybeans

有機天貝 テンペ / Organic Tempeh

our delectable 'Fermily Faves' range – a array of vegan, plant-based protein delights that are not only easy to cook but bursting with flavor!

Organic Tempeh Recipe

有機天貝テンペ / Organic Tempeh