Our tempeh is made from naturally grown, GM-free soya beans which
have been carefully split in two before being de-hulled
Leaving the beans as large as possible is useful in two ways. Firstly,
it helps to create a very firm texture — our tempeh can be
sliced almost paper-thin without crumbling — and secondly there
is less loss of nutrients during the cooking.
The beans are then inoculated with the Rhizopus starter and incubated
for 24 - 30 hours, producing a fragrant white covering
all over the surface of the tempeh. It looks and
We have been making tempeh for almost 30 years, sometimes commercially
and sometimes just for ourselves. We love it, and
so do family and friends, which is why we are surprised
that it is not more widely available. Though frozen
tempeh can be found in some shops, the shelf-life
on fresh makes it difficult to stock, so we decided
to produce fresh, live tempeh to be sent by post.