Tempeh Soy
The only complete source of plant protein
Replaces without compromising the meat
Match it with any kind of condiment
Perfect for savory marinades
Compact texture
If you need a plant-based food with a high protein content, Soy Tempeh is the right one for you! Soy contains whole plant-based proteins and fermentation adds up a wealth of nutrients.
Tempeh (Tem-pay) is fermented whole soybeans, with a nutty flavor and the unique taste of fermentation. Although relatively new to the West, it is very popular in vegetarian/vegan cooking as a meat substitute of high quality.
Features/Benefits
It is known to lower cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, it contains high levels of vitamins B, B5, B6, B3 and B2 and a small amount of vitamin. B12. It is also very high in calcium, as well as beneficial isoflavones.
How is Tempeh produced
Tempeh is produced by a natural fermentation process involving soybeans (or other legumes and grains) and a fungus (Oligosporus Rhizopus). The soybeans are cooked, mixed with the fungus, and left to ferment for 36-48 hours. When the beans are “tied up” and covered in a white mycelium and become one body, the tempeh is ready.
Preservation and handling
Soy Tempeh by Peace by Peas is a non-pasteurized product, vacuum-packed and sold frozen to maintain a longer duration of shelf life. In the freezer it can be stored for up to 9 months from the production date. If thawed (needs 1-2 hours) and remains in its closed bag, it can be kept in the refrigerator and consumed within 15 days.
From the moment you open the bag, you may keep it in a refrigerator and consume it within 6-7 days.
As time goes on, especially if you have in the fridge, you may notice that:
the color changes from white to yellow and later to brown
it could develop black spots, which are the spores of the fungus Rhizopus.
This is happening because it is a live product and the fermentation continues. The micro-organisms continue to mature and differentiate the color, the texture and the taste of Tempeh.
Don't worry about these phenomena, it is aesthetic in nature and is completely safe to consume Tempeh with black spots!
Nutritional Benefits
Tempeh is a high-protein, low-fat, and cholesterol-free food, ideal for vegetarians, vegans, or anyone looking for a low-fat, heart-healthy source of protein. The use of whole soybeans gives tempeh more dietary fiber, protein, and vitamins than tofu. The fermentation process itself creates conditions that provide:
- Ready to absorb protein
Fermentation converts proteins into amino acids, making it easier for the body to digest its protein. Protein content: 19gr/100gr serving = 38% of daily protein needs! - Nutritional powerhouse
It minimizes oligosaccharides and phytic acid in soybeans, making Tempeh easily digestible. Its high digestibility makes many nutrients available that would otherwise not be absorbed. Trace elements in tempeh: - Calcium increases bone density and healing.
- Iron helps increase red blood cells to support anaemic conditions, cellular healing and nervous system.
- Manganese is an auxiliary nutrient for many processes, such as building bone mass, anti-diabetic, and hormonal balance.
- Niacin (vitamin B3), reduces cholesterol levels and cardiovascular disease.
- It relieves menopausal symptoms, since soy tempeh is rich in isoflavones, which also benefit cardiovascular health.
- Rich in probiotics & prebiotics
It produces beneficial probiotics and other bacteria, which protect the intestines from pathogens such as salmonella and E. coli. As promoters of digestive function, probiotics contribute to better immune function, absorption of minerals and vitamins, treat leaky gut syndrome, prevent cancer and inflammatory diseases, fight diarrhea, candida and indigestion. Its fibers act also as prebiotics supporting the thriving of probiotics. - Energy powerhouse
Rich in B vitamins. The B complex (B2, B3, B5, B6, small amount of B12) promotes good nervous function, helps digestion, energy supply, immune function, and blood formation.
Using Tempeh
Peace by Peas Soy Tempeh has a nutty, "earthy" flavor that becomes more pronounced the longer it is fermented. It has a firm texture that does not crumble easily like tofu. Its ability to absorb flavors and change texture according to cooking styles, makes it an excellent substitute for meat products, especially red ones.
Soy Tempeh can ideally be included in a vegan/vegetarian diet on a regular basis. It can very well replace animal products, in order to minimize our environmental footprint and benefit our health.
Peace by Peas Soy Tempeh, is a not pasteurized fermented product. So it needs to be cooked to neutralize the action of the microorganisms that create it. It's one thing to eat Tempeh, and quite another to eat the fungi that create it. In Indonesia, where it comes from, they NEVER eat it raw. They should know better... Furthermore, cooking neutralizes any potentially unwanted microorganisms that may be present (remember? it's not pasteurized!)
In order to stop the fermentation process of tempeh, it is recommended to either boil or steam it for at least 10 minutes. The best way to cook tempeh is to use 2 different cooking methods (e.g. boiling and sautéing or steaming and frying).
Our favorite basic recipe is:
Steamed and pan fried Tempeh
Steam the Soy tempeh for 10 minutes. Cut the amount you need and keep the rest in the refrigerator. Cut into cubes/triangles or sticks etc. and sauté in oil for 2 minutes on each side. Add 2 parts water, 1 part Soy sauce or Tamari, 1 part Mirin/sweet wine/apple juice, and cook for 3-4 minutes until the liquid is absorbed.
Alternatively, after steaming/boiling, you can marinate it ans keep in the fridge for at least an hour or overnight or use it in your favorite recipe (sauce, spices, etc.) to absorb the flavors.
Use Soy Tempeh instead of tofu in a stir fry, cramble it into a mince form and use it in pasta sauce recipes
Chop it and add it to soups, or use it as a side dish in a sauce for whole grains.
Deep-fry it for a richer flavor and crispier texture.
For more recipes and ideas, click here. If you have a recipe of your own to suggest, don't hesitate to contact us!
Preservation and handling
Peace by Peas Soy Tempeh is an unpasteurized product, vacuum-packed and sold frozen to maintain a longer shelf life. In the freezer, it can be kept for up to 9 months from its production. If it is thawed (it takes 1-2 hours) and its packaging is not opened, it can be kept in the refrigerator and consumed within 15 days. From the moment the bag is opened, it is kept in the refrigerator and is fine to be consumed within 7 days.
As days goes by, especially if you keep it in the refrigerator, you may notice that its color changes, from white to more yellow and brown, black spots may develop, which are the spores of the Rhizopus fungus. This happens because it is a living product and its fermentation continues. The microorganisms continue to mature and differentiate the color, texture and flavor of Tempeh.
Don't worry about these phenomena, it is aesthetic in nature and is completely safe to consume Tempeh with black spots!
Can you keep a secret?
Tempeh is more resistant to lipid oxidation than unfermented soybeans, due to its antioxidant content.
| Eνέργεια Kcal/100g | 121,62 kcal |
| Υδατάνθρακες g/100g | 2,07 g |
| Λιπαρά, εκ των οποίων g/100g | 4,01 g |
| εκ των οποίων σάκχαρα g/100g | 1,55 g |
| Κεκορεσμένα g/100g | 1,57 g |
| Φυτικές ίνες g/100g | 9,87 g |
| Μονοακόρεστα g/100g | – |
| Πρωτεΐνες g/100g | 19,11 g |
| Πολυακόρεστα g/100g | – |
| Αλάτι g/100g | 0,41 g |