This heat means that your tempeh is fresh! The heat is an internally generated heat that is produced within the tempeh when it is still growing. I deliver all the tempeh fresh upon making it. When you receive your order, it is still alive and growing. The warmness of tempeh is a sign of freshly made unpasteurised tempeh - something not commonly found in supermarkets. You do not need to have to wait for it to cool down before refrigerating it or freezing it. Freeze it after delivery to preserve it in it freshest state. It will last for months frozen, I use 3 months as a guideline.
The small holes are to allow in oxygen for the mould to breathe during fermentation; it is an aerobic fermentation process.
The soft white mass is the mycelium of the Rhizophus mould. As the mould feeds on the substrate (bean), the mycelium spreads and grows in and around each bean. This mycelium network is what holds the individual beans together to form a cake-like consistency.
You can. Raw tempeh contains all of the benefits and is mostly eaten when the product is very fresh, right after the incubation period. That said, we recommend cooking tempeh prior to consumption for safety and better taste. Raw tempeh is a favourable environment for some anaerobic bacteria, which can give it an unpleasant flavour. Gentle cooking (steaming, boiling, pan-frying) will help kill off unwanted pathogens, bring out the desirable flavours, yet reduce the vitamins by only very slightly.
Steam, bake, or fry - these are all popular ways of preparing tempeh. Bear in mind tempeh is a bit of a flavour chameleon, taking on the flavour of your marinade or seasoning. This makes tempeh highly versatile.
Like any protein-rich food, avoid dry-cooking tempeh too long or it will dry out and become tough. This is not a problem with liquid cooking techniques such as braising, steaming, boiling.
Check out our recipe page for more ideas. Get creative and confident! Tag us at @angiestempeh and #angiestempeh. We love to see your creations!
As soybean is a common allergen, we recommend introducing tempeh to toddlers gradually only from 12 months old. It should be prepared well-mashed, and following the three-day rule of introducing food, observe for tolerance to tempeh.
Tempeh can also be a source of protein for the elderly. Cook the tempeh to a soft texture so that it is easier to chew.
If you are unsure about the suitability of tempeh for your toddler or elder, please consult your physician for personalised medical advice.
Black or grey spots are areas where Rhizophus has formed spores - a sign of the beginning of overripe tempeh. Do not be alarmed; spore spots are safe for consumption.
Good tempeh should be firm with a thick, white mycelium, and have a mushroom-like aroma. Signs of spoilage include slimy, sticky, or mushy texture, dark brown beans without mycelium, off odours, and areas of pink or green discolouration. If you are not sure whether your tempeh has gone bad or not, please WhatsApp me at 96878861.