Tempeh is a fermented ‘living’ food, which originated in Indonesia. As a whole food, tempeh is nutritionally very rich. Tempeh is one of the highest known vegetarian source of vitamin B12. It is also one of the best sources of vegetarian protein. Because of its fermented nature, tempeh is very high in natural pro-biotics. This makes it very easy to digest. Tempeh is high in fibre, contains no cholesterol and is very low in saturated fat. Fresh Tempeh is extremely versatile and convenient and will adapt to any recipe in any cuisine. Fresh Tempeh can be sliced and fried in coconut, peanut, sunflower(GMO Free) oil into tempeh chips (see recipe section), or grated for use in Bolognaise sauces, diced into lakas, Thai or Indian curries, traditional casseroles, stews, and soups. What Sizzles and Tastes Great??? Tempeh Burgers!!! Simply freeze your fresh tempeh then once defrosted cut into quarters then cut each quarter in half, marinate in soy, ginger and turmeric for 30 minutes, then fry on hot plate or Bar B Que,.. Bon Appetite!!! We make our fresh tempeh in the traditional family way by taking our Queensland certified organic Whole Soya Beans which we roast, split, dehull, then soak. The soaked beans are then rinsed, before cooking to optimal nutritional condition for culturing. The dewatered, cooked split beans are cooled and inoculated with our own MI-T Tempeh Starter (rhizopus oligisporus) and specially incubated for 24-36 hours allowing formation of natural anti-oxidants, which are produced, in the later stages of culturing. Our late harvest at Mighty Bean ensures optimum probiotic nutriceutical properties are contained when the lush white micullium growth of the fungi fully binds the beans into a solid cake of fresh tempeh.
Back to Ferments & Sea Veggies