The tempeh which you receive from us is freshly made. You can store it in the refrigerator (chiller) for up to 7 days, and in the freezer for up to 2 months .
For best results, put the tempeh in a (air-tight) container or plastic bag while refrigerated/frozen.
Yes, if the tempeh is fresh, especially right after incubation (i.e. within 2 days of receiving it from us). When eaten raw, you reap the benefits of its probiotic content. One way is to turn it into a smoothie along with fruits such as pineapple or dragonfruit. A tempeh smoothie is creamy, tastes close to what a lassi taste like, albeit less cloying.
The easiest way is to pan-fry, with a dash of salt - to preserve its natural flavour, or marinade it with some common spices or seasoning.
Other popular ways include steam or bake.
You may also use tempeh to replace tofu or meat in common dishes such as satay, sweet and sour, curries - there is no limit to what you can cook with tempeh.
As tempeh takes on the flavour of your marinade or seasoning, it is highly versatile.
Tempeh is produced by the fermentation process of boiled beans using the Rhizophus mould. The white stuff is called white mycelium - it is actually the growing mould in this fermentation process. It spreads and grows around each bean and in turn holds them together, forming a dense, compact, but soft-textured mass.
Black spots are areas where the Rhizophus has formed spores. This is an indication that the tempeh is beginning to overripe. Note that at this stage the tempeh is still safe for consumption, and would have a deeper flavour of aged tempeh.
A strong, sour or ammonia odour is a good indication that you tempeh has gone bad. Another sign is if the tempeh has a slimy or sticky texture. Also, the white mycelium will become less apparent.
Over-ripen tempeh is still safe to eat, albeit the stronger, deeper taste and flavour may not appeal to many. If the tempeh has not gone bad (not slimy/disintegrated/smells sour), you can turn them into vegetarian belachan powder. They taste amazing added into dishes as replacement to belachan.
Simply cut them into thin slices and toast or bake till they are dry. Pulverise for a few minutes in a blender/food processor to turn it into powder form. They keep well in an airtight container or fridge.