Soy Tempeh 350g (Unsalted - Frozen Pack)

Soy tempeh 350g (unsalted) Ingredients: Non GMP Soy beans, Rhizopus Oligosporus culture, water, vinegar Brown spots and black spores on surface are normal and do not indicate spoilage. Cooking tip: Marinate, sir fry, or deep fry Use within 2 days after thawing How to cook: Serving Suggestions Tempeh Adobo – Simmer pan-fried tempeh in soy sauce, vinegar, garlic, bay leaf, and pepper. Crispy Tempeh – Slice into thin strips or cubes, season, then fry or air-fry until golden and crisp. Tempeh Sisig – Dice and crisp-fry, then mix with onions, chili, calamansi, and vegan mayo. Tempeh BBQ – Marinate in a sweet-savory BBQ sauce, then pan-grill or air-fry. Tempeh Tocino – Marinate in a sweet-savory Filipino-style tocino sauce and pan-fry. Tempeh Kare-Kare – Pan-fry cubes first, then simmer with peanut-based kare-kare sauce and vegetables. Tempeh Stir-Fry – Cut into strips and sauté with mixed vegetables and your favorite stir-fry sauce. Tempeh Sandwich/Burger – Pan-fry or grill seasoned slices and serve in a bun with lettuce, tomato, pickles, and vegan sauce. Tempeh Rice Bowl – Serve crispy tempeh over rice with vegetables, kimchi, pickles, or a flavorful sauce. Tempeh Salad Topping – Air-fry or pan-fry seasoned cubes until crispy and use as a protein-rich topping. Basic Cooking Methods Pan-Fry: Slice or cube tempeh. Add a little oil to a heated pan and cook over medium heat until golden brown and crispy on both sides. Add your preferred sauce or marinade toward the end. Air-Fry: Cut into bite-sized pieces, lightly coat with oil and seasoning, then air-fry until golden and crisp. Cooking time may vary depending on the air fryer and thickness. Deep-Fry: Cut into slices or cubes and fry in hot oil until golden and crispy. Drain excess oil before serving. Steam Before Cooking: For customers who prefer a milder, softer texture, steaming the tempeh briefly before marinating and pan-frying can help soften it and allow sauces to penetrate better. Grill: Slice into thicker pieces, marinate, then grill or pan-grill until lightly charred. Storage: Keep frozen.