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December 21, 2021
| Updated
October 24, 2022
min read
Better Nature
Better Nature
Better Nature
A plate of fried sliced tempeh garnishes with chillis and lime leaves.

Tempeh (pronounced tem-pay) is a naturally delicious Indonesian food made simply from cultured soybeans and water. It's beans made better. Tasty tempeh is high in protein and fibre, and 1 of your 5 a day. Quick and easy to cook, you can make tempeh the heart of your favourite meals, from curries and stir-fries to sarnies and salads.

Blocks of tempeh wrapped with banana leaves stacked on top of each other.

The process of tempeh fermentation originated in Indonesia on the island of Java over 300 years ago. Tempeh has been a common food in Indonesia ever since and acts as a vital protein source for many Indonesian communities. Tempeh fermentation is a totally natural process and only requires three simple ingredients: soybeans (or some other legume, nut, grain, or seed), starter culture and water. The fermentation process binds the soybeans into a firm block that’s packed with protein and fibre, naturally gluten-free and good for your gut. What's more, delicious tempeh is plant-based and planet friendly - our tempeh has a low carbon footprint verified by My Emission’s farm to fork analysis.

An Indonesian staple. Tempeh Nasi Goreng served with fresh spring onions, cucumber and tomato.

If you need yet another reason to tuck into tempeh, it’s also super versatile and easy to cook with. You can, for example, fry it in a pan for a few minutes or bake it in the oven - whatever tickles your fancy. While tempeh itself has a slightly nutty flavour, it soaks up other flavours really well and doesn’t need to be marinated for hours. One of our favourite ways to eat tempeh is Tempe Kecap (stir-fried sweet soy tempeh), which is an Indonesian dish that is easy to make and full of flavour. Just like tempeh, Tempe Kecap is a keeper.

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