Naturally fermented tempeh made with organic sprouted soya beans
Woods Soya Bean Tempeh is artisan-made with organic sprouted soya beans, culture and filtered water. Naturally fermented for its characteristic firm texture and nutty, savoury flavour, it’s a versatile vegan staple that works beautifully in everything from simple stir-fries to rice bowls and hearty home-cooked dishes.
Key Highlights
- Vegan
- Made with organic sprouted soya beans
- 20.3g protein per 100g
- Simple ingredients
- Firm texture that’s ideal for frying, steaming and stir-frying
How to Enjoy
Thaw before cooking. Slice or cube the tempeh, then pan-fry, deep-fry, steam or stir-fry until cooked through. Try it with teriyaki sauce for a savoury-sweet finish, add it to soups, curries, rice bowls and vegetable dishes, or use it as a satisfying filling for sandwiches and burgers. You can also slice it into tempeh fingers and pan-fry or bake until golden for an easy snack or side.
Ingredients: Organic sprouted soya beans, culture, filtered water.
Storage: Keep frozen.
Nutritional Information
| Nutrition |
Per 100g |
| Energy |
193 kcal |
| Protein |
20.3 g |
| Total Fat |
10.8 g |
| Carbohydrate |
8.8 g |
| Sodium |
9 mg |
About Natural Tempeh Spots
As Woods tempeh is handmade and hand-cut, the size and appearance may vary slightly between pieces.
Small black or grey spots can naturally occur on mature tempeh as the Rhizopus culture develops spores. This is part of the fermentation process and does not necessarily indicate spoilage.
Tempeh should be discarded if you notice green or red mould, a slimy texture, or a strong ammonia-like smell.
Please note:
1. This is a frozen product.
2. If you have any frozen/chilled items in your cart, your order will be delivered through our frozen 'premium' delivery options, which are only available for Peninsular Malaysia. For further info, please read our delivery option terms here: https://vegandistrict.my/pages/delivery.
3. For 'standard' delivery options, please remove any frozen/chilled products from your cart.
