About Tempeh

For hundreds, perhaps thousands of years traditional tempeh craftsmen in Indonesia have been making tempeh from a typical small village shop. Using the most basic equipment, they were able to supply fresh tempeh wrapped in banana leaves in the village market, providing the village community with a delicious, versatile and very nutritious food.

A growing number of people are now making tempeh in Australia to satisfy an increasing demand for good quality, natural soy foods. We have set up PrimaSoy to supply the finest quality organic tempeh. All of our tempeh products are made from Australian organically grown soybeans. This means that no artificial fertilisers, pesticides or herbicides have been used in the production process. Unlike many other tempeh manufacturers, our product is made using the traditional method, with no addition of vinegar.

In tropical climates, traditionally tempeh is sold fresh and consumed within 48 hours. Fresh refrigerated tempeh has a better flavour and texture than frozen tempeh, it can be kept in the fridge at a temperature of below 4°C for up to 6 days. Tempeh can be kept for months in the freezer with only a small loss of texture or flavour. We supply both fresh refrigerated and frozen tempeh.

Good quality tempeh should be firm, dense and covered completely with white mycelium. It should have a pleasant, clean, subtly sweet or mushroom-like aroma.