Soy tempeh  350g (unsalted) 

Ingredients: Non GMP Soy beans, Rhizopus Oligosporus culture, water, vinegar

Brown spots and black spores on surface are normal and do not indicate spoilage.

Cooking tip: Marinate, sir fry, or deep fry
Use within 2 days after thawing

How to cook: 
Serving Suggestions
Tempeh Adobo – Simmer pan-fried tempeh in soy sauce, vinegar, garlic, bay leaf, and pepper.
Crispy Tempeh – Slice into thin strips or cubes, season, then fry or air-fry until golden and crisp.
Tempeh Sisig – Dice and crisp-fry, then mix with onions, chili, calamansi, and vegan mayo.
Tempeh BBQ – Marinate in a sweet-savory BBQ sauce, then pan-grill or air-fry.
Tempeh Tocino – Marinate in a sweet-savory Filipino-style tocino sauce and pan-fry.
Tempeh Kare-Kare – Pan-fry cubes first, then simmer with peanut-based kare-kare sauce and vegetables.
Tempeh Stir-Fry – Cut into strips and sauté with mixed vegetables and your favorite stir-fry sauce.
Tempeh Sandwich/Burger – Pan-fry or grill seasoned slices and serve in a bun with lettuce, tomato, pickles, and vegan sauce.
Tempeh Rice Bowl – Serve crispy tempeh over rice with vegetables, kimchi, pickles, or a flavorful sauce.
Tempeh Salad Topping – Air-fry or pan-fry seasoned cubes until crispy and use as a protein-rich topping.

Basic Cooking Methods

Pan-Fry:
Slice or cube tempeh. Add a little oil to a heated pan and cook over medium heat until golden brown and crispy on both sides. Add your preferred sauce or marinade toward the end.

Air-Fry:
Cut into bite-sized pieces, lightly coat with oil and seasoning, then air-fry until golden and crisp. Cooking time may vary depending on the air fryer and thickness.

Deep-Fry:
Cut into slices or cubes and fry in hot oil until golden and crispy. Drain excess oil before serving.

Steam Before Cooking:
For customers who prefer a milder, softer texture, steaming the tempeh briefly before marinating and pan-frying can help soften it and allow sauces to penetrate better.

Grill:
Slice into thicker pieces, marinate, then grill or pan-grill until lightly charred.

Storage: Keep frozen.