Tempeh is a white mould-covered cake resulting from the fermentation by Rhizopus oligosporous fungus upon its substrate, which can be legumes, grains or seeds. As the fungi grows, a dense mat of white mycelium binds the legumes into a firm cake form.
Tempeh originated in Java, Indonesia. The earliest known reference appeared in 1815.
Tempeh is made from whole soybeans, whereas tofu is made from the coagulation of soybean milk and a binding agent (such as gypsum). By consuming tempeh over tofu, you are gaining health benefits from the whole bean, such as dietary fibre. Thus tempeh is far less processed compared to tofu.
Tempeh is fermented, whereas tofu is not fermented. The fermentation process not only deactivates the anti-nutrients in soybeans that cause gas as indigestion (oligosaccharides), but also adds B complex vitamins. Thus tempeh is more readily digestible and nutritious compared to tofu.
Tempeh is a better meat substitute in most dishes compared to tofu. Tempeh has a firmer, more chewy, “meatier” texture, unlike tofu which has a high water content. The fermentation and enzymatic breakdown of proteins in tempeh contributes greater umami, or savoury, compounds that are not found in tofu.
Seitan is made from wheat gluten, the main protein in wheat. It is not a soy product, not fermented, and also not suitable for celiacs or people who wish to avoid gluten.
Organic, Non-GMO, and Minimal ingredients
Angie’s Tempeh is made only from two ingredients: certified organic and non-GMO beans (soybeans, chickpeas or adzuki beans) and culture. We keep it grain-free and do not use fillers such as flours or starches in our tempeh. Our tempeh is deliciously simple.
Handmade in Small Batches
Angie’s Tempeh is handmade in small batches using traditional, time-tested methods. We follow a meticulous process of sourcing, splitting, dehulling, cooking, inoculating, incubating and packaging. Each batch is made with care and pride to ensure a quality product.
Fresh and Unpasteurised
Angie’s Tempeh is fresh and unpasteurised, meaning it is alive, and retains its natural tender texture and earthy flavour. The tempeh mycelium will continue to mature as long as it is left at room temperature or in a cool place such as your refrigerator. There is nothing quite like freshly prepared unpasteurised tempeh! Most commercial tempeh you find in supermarkets are pasteurised by high heat to allow it to be shelf-stable for long periods of time. This means that the tempeh has stopped fermenting and some healthy bacteria have been killed. Pasteurisation often renders the tempeh bitter and dry.
Delivered Fresh and Warm
We time our production schedule to ensure that the tempeh delivered to you is at its peak freshness - right out from the incubator. This is why the tempeh you receive may still feel warm to the touch - evidence of it being alive and still fermenting, as heat is generated during maturation.
Different Tempeh Flavours
Our range includes soybean tempeh, chickpea tempeh and adzuki tempeh. Each type of tempeh has its unique taste, texture and aroma.