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.](https://cdn.prod.website-files.com/619d25c077e47a7a3a1f4d3c/61c1e889724a73227fa0825d_Screenshot_2019-07-09_at_20.49.34.png)
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.
![](https://cdn.prod.website-files.com/619d25c077e47a7a3a1f4d3c/6329ad041a824b2aaf4a019d_better-nature-tempeh-nasi-goreng-samantha-couzens-tinified-2.webp)
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.