Fresh Tempeh - GM free Green Moong Beans

Tempeh is a traditional Indonesian food made from soybeans that have been fermented or broken down by microorganisms. Following fermentation, the soybeans are pressed into a compact cake that is commonly consumed as a vegetarian source of protein.

Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sauteed or baked and is often marinated to add more flavour.

Much like other meatless sources of protein, tempeh is a popular choice among vegans and vegetarians because it’s packed with nutrients. Tempeh boasts an impressive nutrient profile. Tempeh is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium. Tempeh is also a good dairy-free source of calcium. One cup (166 grams) of tempeh contains about 2/3 of the calcium found in one cup of whole milk.

Frequently Asked Questions: 

What is Tempeh?

Tempeh is a delicious Indonesian fermented food, traditionally made from soybeans. It is comparable to beef in the percentage of protein, high in fibre, low in saturated fat and has no cholesterol. Its rich, nutty flavour and chewy texture make it extremely versatile in vegetarian cuisine.

The process of making tempeh involves partially cooking soybeans, inoculating the beans with Rhizopus spores, and incubating until the beans become a cake held together by dense white cottony mycelium. During the fermentation process, enzymes partially break down the soy proteins, oils and carbohydrates making them easier to digest.

Why is there white and black stuff on my tempeh? Is this normal?

They are both moulds that is edible and safe to eat! The black spots are the spores formed by the Rhizopus culture that we use, so it is fine to eat after cooking. We sell the product during the peak of its fermentation, after which the mould starts to die off after a few days. During this period, stronger flavours and aromas will also start to develop.

Is your tempeh organic and non-GMO?

Our handmade tempeh and tempeh sausage are made with 100% Organic Certified ingredients. Our soybeans are certified GMO-free.

Is your tempeh Gluten-free? Yes!

Is tempeh healthy? Yes!

Beans have enzyme-inhibitors that interfere with the digestion of protein. The fermenting process in tempeh removes these inhibitors, making the protein more digestible. Enzymes break down the protein, fats and carbohydrates in the beans. They transform the oils into free fatty acids, which contribute to the tempeh flavour. The fermentation process also makes the zinc, iron, calcium and magnesium in the beans more absorbable.

What are the health benefits of eating tempeh?

Would you believe that our tempeh has 1.4x more protein than extra firm tofu? All the carbohydrates present in our tempeh is also dietary fibre. It also doesn’t contain any sodium, cholesterol or trans fats (unless you add them as you’re cooking). It’s also an amazing source of plant-based omega-3 and omega-6 fatty acids! As a fermented food, it’s easily digested by the body while bringing out unique

flavours.

天貝是一種傳統的印度尼西亞食品，由經過微生物發酵或分解的大豆製成。發酵後，大豆被壓成一個緊湊的蛋糕，通常作為素食蛋白質來源食用。

天貝具有乾燥、緊實但有嚼勁的質地和略帶堅果味的味道。它可以蒸、炒或烤，通常經過醃製以增加風味。

與其他無肉蛋白質來源非常相似，豆豉是純素食者和素食者的熱門選擇，因為它富含營養。丹貝擁有令人印象深刻的營養成分。豆豉是蛋白質、鐵、錳、磷、鎂和鈣的良好來源。它的碳水化合物和鈉含量也很低。豆豉也是一種很好的不含乳製品的鈣來源。一杯（166 克）豆豉含有約 2/3 的鈣，相當於一杯全脂牛奶。

經常問的問題：

什麼是天貝？

天貝是一種美味的印尼發酵食品，傳統上由大豆製成。它的蛋白質含​​量與牛肉相當，纖維含量高，飽和脂肪含量低，而且不含膽固醇。其豐富的堅果味和耐嚼的質地使其在素食菜餚中用途廣泛。

製作豆豉的過程包括部分煮熟大豆，用根黴孢子接種豆子，然後孵化直到豆子變成由密集的白色棉狀菌絲體固定在一起的蛋糕。在發酵過程中，酶會部分分解大豆蛋白、油和碳水化合物，使它們更容易消化。

為什麼我的豆豉上有白色和黑色的東西？這是正常的嗎？

它們都是可食用且安全食用的黴菌！黑點是我們使用的根黴培養物形成的孢子，所以煮熟後食用是可以的。我們在發酵高峰期銷售產品，幾天后黴菌開始消失。在此期間，更強烈的味道和香氣也將開始形成。

你的豆豉是有機的和非轉基因的嗎？

我們手工製作的豆豉和豆豉香腸採用 100% 有機認證成分製成。我們的大豆經過認證，不含轉基因成分。

你的天貝不含麩質嗎？是的！

天貝健康嗎？是的！

豆類含有乾擾蛋白質消化的酶抑製劑。豆豉的發酵過程去除了這些抑製劑，使蛋白質更易消化。酶分解豆類中的蛋白質、脂肪和碳水化合物。它們將油轉化為游離脂肪酸，從而形成豆豉風味。發酵過程還使豆類中的鋅、鐵、鈣和鎂更易於吸收。

吃豆豉對健康有什麼好處？

你相信我們的豆豉含有比特硬豆腐多 1.4 倍的蛋白質嗎？我們豆豉中存在的所有碳水化合物也是膳食纖維。它還不含任何鈉、膽固醇或反式脂肪（除非您在烹飪時添加它們）。它也是植物性 omega-3 和 omega-6 脂肪酸的驚人來源！作為發酵食品，它很容易被人體消化，同時帶出獨特的風味。