We follow the traditional Indonesian technique of fermenting soybeans, which involves inoculating them with a fungus called Rhizopus oligosporus and fermenting them for 24-48 hours. During fermentation, the beans bind with a mushroom mycelium that grows from the starter, becoming a dense, smooth network of white fibres that transforms the tempeh into a firm, solid cake. The fermentation process releases many flavour compounds, creating a subtle nutty umami flavour with hints of mushroom and mild cheese.

Tempeh is an excellent source of protein, prebiotics, amino acids, and a wide array of vitamins and minerals.

We cook all of our tempeh before packaging to halt the fermentation and extend its shelf life. Sometimes, towards the end of fermentation, the mycelium will develop dark patches on the surface; this is known as sporulation and is the microscopic fungus-producing seeds. Sporulation is entirely natural and harmless and indicates ripeness.

Tempeh lends itself to many cooking styles and techniques, adding a hearty plant-based protein boost to many dishes. It can be marinated for extra flavour and deep-fried, pan-fried, or baked for a crispy texture. It's perfect for curries, stir-fries, salads, sandwiches, and more.

Green Cuisine tempeh is not only delicious but also environmentally friendly. It requires much less water than meat or dairy and does not contribute to methane in the atmosphere. It can be produced anywhere globally with little labour, technology, and machines. Tempeh is genuinely the future of food security.