Always refrigerate your packs of fresh Tempeh and use within 5 days. Never eat it raw. Tempeh can be frozen for up to 6 months.
These guys use tempeh.info as their suppliers of the starter culture, so you know you’re going to get a quality freshly-made tempeh through your door.
Tempeh is so versatile: the ability to be able to cut it wafer thin for Tempeh bacon or its sponge-like abilities when a marinade is added make it such a great alternative to Tofu.
How to Cook Tempeh… However You Want!
Described as having a pungent mushroom and nutty flavour, Tempeh recipes showcase the fact that it will readily absorb flavours of other ingredients. This is what makes it such a brilliant meat substitute. In traditional Indonesian cooking Tempeh is deep-fried in vegetable oil until golden brown and crispy but it embraces Western cooking so readily, making boiling, steaming, baking, microwaving, stir-frying or grilling it a breeze.
Sliced, cubed or crumbled; thick or thin – Tempeh is just begging for you to make incredible dishes and you’ll be wondering why you didn’t discover it earlier. And that’s what this site is here for. Tempeh needs a voice!
For Those Who Are Trying To Come Off Meat
You can even grate tempeh and for that ground meat texture just whack it in a food processor. Tempeh is SO versatile! Grated tempeh is the easy way to introduce soy nutrients to people who enjoy meat.
Using half tempeh/half ground meat for burgers and sauces will keep the meaty flavour along with gaining the health benefits of soy.
For a simple tempeh marinade:
Water mixed with soy sauce
Cut the tempeh into cubes or slices and marinate for 1 to 4 hours for absorption of flavours.
For a huge range of Tempeh recipes and more details on how to cook Tempeh, go to http://www.tempeh.info/recipes/recipes.php