What is Tempeh?
Tempeh originated in Indonesia and is made from fermented soybeans. The soybeans are cooked and fermented then packed into a block. The white stuff that is formed between the soybeans is actually mold but not the gross kind of mold you want to avoid. It's totally normal and natural and a healthy edible type of mold.
Tempeh is becoming more and more popular here in the U.S. because of it’s impressive nutritional composition, desirable firm texture, and earthy flavor. It’s no wonder that more and more small local tempeh shops are popping up in cities throughout the states.
How it’s made…
Soybeans (or other legumes) are split and boiled. The beans are then dried and inoculated with spores of the culture Rhizopus oligosporus, which is the main active ingredient of the tempeh-making process. The inoculated beans are then packed tightly into blocks, then incubated at around 88 degrees F for about 30 hours, or until the tempeh has become a dense white "cake."
After the tempeh has been removed from incubation, it is frozen to preserve its active enzymes and freshness.
Origins of the bean biz…
The Flying Tempeh Co. was founded by two brothers, Josh & Matt Chapman. hailing from Gainesville, FL. After gaining some “way of the tempeh” knowledge from our homie & guru, Art Guy of Artomoro Tempeh Company, we decided to venture to Austin, TX to share this this tasty, foody food with all of Texas!
We have produced & supplied tens of thousands of pounds of high quality tempeh to over a hundred different establishments since 2015. We proudly hand craft every batch of tempeh from whole bean to block. Our fresh-frozen tempeh is packaged then self delivered or shipped throughout Texas from our state-certified kitchen located in South Austin.
