The Soybean Tempeh is the one of the very first items launched by Angie, and until this day it remains a classic favourite among customers. With a firm texture and earthy flavour, it’s a wonderful plant-based protein for everyday cooking (200g).
It is recommended to cook the tempeh within 1 week from delivery, storing it in the chiller at 0-4°C.
For longer storage, pop the tempeh in the freezer (-12°C and below). Thaw the tempeh in the chiller for 1-2 hours and cook it immediately after.
Organic soybeans, culture (Rhizopus oligosporous), filtered water
About the producer
Angie's Tempeh, Singapore
After giving up meat, Angie started a search for wholesome protein sources in her diet but found few that fit the requirements of being natural, wholesome, and suitable for eating as a staple in the everyday diet. This ended up igniting a burning passion to make sure that the world does not have to do the same. The challenge was to create a product that addresses the real-life problem that the world faces in terms of sustainable nutritious food that appeals to the palate.
As a fervent fanatic of tempeh, Angie was passionate about making great tempeh with quality ingredients. Angie realised that the secret recipe lay buried in the fermentation process. To get to the root of the problem, Angie travelled to Bogor, Indonesia and mastered the skills of working on-site with the authentic ‘Masters of Tempeh’ in the kampungs of Bogor, Indonesia. Significantly equipped with knowledge and experience in tempeh making, Angie returned to Singapore, a place she calls home, to set up a tempeh business and share her passion for food with her customers. The business started out with a single girl (Angie) making tempeh in a small rented kitchen but quickly grew into a whole team of people devoted to making the best plant protein option on the market.