Tempeh specifications

Stick 400 grams.
Portion pack 200 grams.

Soyabeans, water, mold (Rhizopus oligosporus), flour

Nutritional, vitamins and minerals tempeh per 100 g

Nutritional value: Vitamins: Minerals:
Energy: 151 Kcal
Energy: 636 Kj
Water: 69,2 g
Protein: 22.0 g
Carbohydrates: 5.5 g
Sugars: 0.3 g
Bold: 8.3 g
Saturated: 1.5 g
E.o.v. *: 4,3 g
M.o.v. *: 1,7 g
Cholesterol: 0.0 mg
Fibers: 4.0 g
Vitamin A: 0.00 mg
Vitamin B1: 0.05 mg
Vitamin B2: 0.02 mg
Vitamin B6: 0.00 mg
Vitamin B11: 50.0 ug
Vitamin B12: 0.00 ug
Vitamin C: 0.00 mg
Vitamin D: 0.00 ug
Sodium: 10.0 mg
Potassium: 150.0 mg
Calcium: 100.0 mg
Phosphorus: 200.0 mg
Iron: 2.3 mg
Magnesium: 80.0 mg
Koper: 0,60 mg
Zink:1,40 mg

Product information

What’s it called?
Tempeh, tempé, soybean cake, soybean cake.

What is it?
Dried soybeans are first coarsely chopped, then washed, soaked, de-frozen and cooked. The drained, slightly dried up soy beans are then mixed with a special mold (Rhizopus oligosporus) and put away in ventilating, plastic molds to ferment at a temperature of 30-35 C. The beans are then caked together after 2-3 days and form a firm cake.

How to use?
Cut into slices, sticks or cubes. You can marinate the tempeh beforehand and then bake it, which often stays soft inside. You can also bake/fry the pieces until they are crunchy and brown and taste nutty and only then mix with seasonings and stir-fry.

After purchase, keep several days in the refrigerator, but not too long, then it becomes acidic and the structure changes (see picture). You can also freeze. A few black spots do not have to be a problem. Sliminess though. Fresh tempeh smells like mushroom or yeast and at most a little bit of ammonia.