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TempeWala
Zero Preservatives Live Probiotic Cultures Safe For Your Family 72h Traditional Fermentation Beyond Ordinary Food 59g Protein Per 100g No Additives. Ever. Made In Bangalore Daily Delicious By Design 1,000 Years Of Science Whole Soybean · Nothing Else Trusted By 1,200+ Customers Zero Preservatives Live Probiotic Cultures Safe For Your Family 72h Traditional Fermentation Beyond Ordinary Food 59g Protein Per 100g No Additives. Ever. Made In Bangalore Daily Delicious By Design 1,000 Years Of Science Whole Soybean · Nothing Else Trusted By 1,200+ Customers
🧬 Born in Java · Made in Bangalore · 1,000 years of fermentation

The Snack
Your Labels
Have Been
Waiting For.

You already read the back of the packet. You already know the difference between real food and marketing. We made TempeWala for people exactly like you.

72h fermentation 0 artificial additives 55°C dehydration temp 7 product lines
Find Your Match → The fermentation story ↓
🫘 Born in Java · Made in Bangalore Kripik — 19g Protein per 100g 🍄 Real Fermentation · Real Mycelium No Binders · No Fillers · No Compromise ⭐ 4.8 Stars · 1,200+ Reviews India's First Tempeh Chip Brand 🏔️ 6-Month Shelf Life · No Fridge As Seen In Vogue India 🌱 100% Plant-Based · Zero Compromise Free Delivery Above ₹1,500 🫘 Born in Java · Made in Bangalore Kripik — 19g Protein per 100g 🍄 Real Fermentation · Real Mycelium No Binders · No Fillers · No Compromise ⭐ 4.8 Stars · 1,200+ Reviews India's First Tempeh Chip Brand 🏔️ 6-Month Shelf Life · No Fridge As Seen In Vogue India 🌱 100% Plant-Based · Zero Compromise Free Delivery Above ₹1,500
For the snacker

Open The Pack.
You're Done.

Six flavours. Zero compromise. Kripik are Indonesia's 1,000-year-old fermented chips — made in Bangalore with soybean and tapioca co-fermenting for 72h.

The crunch comes from within the tempeh, not a coating.

6
Flavours
72h
Fermentation
0
Additives
Shop Kripik →
Chilli Garlic
Chilli Garlic
Salt & Pepper
Salt & Pepper
Chipotle
Chipotle
Peri Peri
Peri Peri
Jamaican Jerk
Jamaican Jerk
Pink Salt
Pink Salt
Chilli Garlic
Chilli Garlic
Salt & Pepper
Salt & Pepper
Chipotle
Chipotle
Peri Peri
Peri Peri
Jamaican Jerk
Jamaican Jerk
Pink Salt
Pink Salt
For the builder

The Highest
Protein Food
On Any Trail.

Dehydrated tempeh bites — dried at 55°C, shelf-stable for 6 months. 59g protein per 100g — more than chicken, paneer, tofu, or any protein powder. Soy and chickpea variants.

Rehydrates in minutes. Zero compromise.

59g
Protein/100g
6
Months
55°
Dehydrated
Shop Tempeh Bites →
Chickpea Chilli
Chickpea · Chilli
Chickpea Raw
Chickpea · Raw
Soy Cumin
Soy · Cumin
Soy Raw
Soy · Raw
Chickpea Chilli
Chickpea · Chilli
Chickpea Raw
Chickpea · Raw
Soy Cumin
Soy · Cumin
Soy Raw
Soy · Raw
🫘
Soybean
Glycine max
🌿
Rhizopus oligosporus
The starter culture
💧
Water
The medium
⏱️
72 hours
Fermentation time
🌡️
30 – 32 °C
Incubation temp
🫘 🫘 🫘 🫘 🍄 🫘 🫘 🫘
🫘
59g
Protein/100g
🍄Mycelium Bound
⏱️72h Ferment
🌡️Dehydrated 55°C
🏔️6-Month Shelf
💪Trekker Fuel
Dry Tempeh Cube — Every fact, one product
🟡
Chickpea
Chana Dal
+
🌶️
Chilli Flakes
Whole · Co-fermented
→
Chickpea Chilli Bites
72h · Mycelium Bound
Add to Cart
🫘
Soybean
Glycine Max
+
🌿
Cumin Seeds
Whole · Co-fermented
→
Soybean Cumin Bites
72h · Mycelium Bound
Add to Cart
🔬 Two separate ferments. Each spice co-ferments with its legume partner for 72h.
Not seasoning — structural co-fermentation. The flavour is in the matrix.
The Science of Dry Tempeh

Three ingredients.
A universe of biology.

Soybeans, a living starter culture, and time. At 30 – 32 °C, Rhizopus oligosporus begins one of the most elegant transformations in food science — turning raw legumes into a protein matrix denser than any meat, brick by brick.

3
Ingredients only
72h
Fermentation time
30°C
Incubation temp
What Mycelium Actually Does

1,000 km of threads,
one tiny block.

As the mould colonises the soybeans, it weaves white mycelial filaments between every single bean. These aren't just glue — they secrete enzymes that pre-digest proteins, increase bioavailability, and synthesise B-vitamins on the spot. Your gut gets a head start before you even chew.

1,000km
Mycelium per block
3×
More bioavailable
The Dehydrated Cube

59 grams of protein.
100g. No fridge.

After fermentation, blocks are slow-dried at 55 °C — low enough to preserve enzymes, high enough to drop water activity below 0.6 and halt all microbial growth. The result is a shelf-stable cube with 59g protein per 100g — more than any whey powder, any chicken breast, any protein bar. And it travels anywhere.

59g
Protein / 100g
55°C
Dehydration temp
6mo
Ambient shelf life
Co-Fermented Flavour

Two spices.
Two separate ferments.

We tested everything. Most additives contaminated the batch within 24 hours. Only two survived 72 hours of fermentation without spoiling — and each pairs with a different legume: whole chilli flakes with chickpea, whole cumin seeds with soybean. Two completely separate fermentation batches. The spice and legume co-ferment together — the flavour is inside the protein matrix, not on the surface.

2
Surviving spices
2
Legume bases
72h
Each ferment
Four SKUs. Two Legumes.

Same science.
Four expressions.

Pure soybean bites for the classic. Pure chickpea bites for the alternative protein. Chickpea co-fermented with chilli flakes for fire. Soybean co-fermented with cumin seeds for earth. Every batch hand-made, every ferment a living process. 100g resealable packs.

Shop Dry Tempeh →
↓ Scroll to advance · or use arrows
The Kripik Story

Buy Tempeh Chips Online India — High-Protein Vegan Snack, 19g Protein per 100g

Tapioca Meets Soybean.
Something New Is Born.

TAPIOCA SOYBEAN

Most tempeh is just soybean. Kripik is different.

We ferment soybean and tapioca together. As the Rhizopus mycelium grows through both, it binds them into a single unified structure that has never existed before. The result is a chip texture that no other tempeh — and no other chip — can replicate.

Lighter. Crispier. The crunch is structural, not coating. You're biting through living mycelium, not a dusting of rice flour.

DAY 0 DRY · LOOSE
→
DAY 1 MYCELIUM WAKING
→
DAY 2 SOLID · ALIVE
What's actually happening inside a Kripik block
1,000km+

The estimated total length of mycelium threads inside a single Kripik slab before slicing. Rhizopus oligosporus grows at approximately 1mm per hour. In 72 hours, it traces over a million microscopic paths through every soybean and tapioca particle in the block — a network more intricate than every road ever built in India, compressed into a 500g slab of fermented food. That network is what binds your chip. The crunch you hear? Mycelium breaking.

🫘
Soybean

The protein base. Dehulled, soaked, and inoculated with Rhizopus oligosporus. Over 72 hours, the mycelium binds every soybean into a dense, white block — breaking down phytic acid and making the protein dramatically more digestible.

Complete protein · All 9 essential aminos
🌾
Tapioca

The texture ingredient — and it's not just mixed in. Tapioca ferments alongside the soybean in the same batch. The mycelium grows through both, binding them into one structure. The tapioca doesn't just lighten the chip; it becomes part of what the chip is.

Ferments in with soybean — not added after

One Ferment.
Two Ingredients. One Structure.

When mycelium grows through both soybean and tapioca simultaneously, the two become inseparable. After 72 hours of fermentation, each batch is kettle cooked in small artisanal quantities — never mass-produced, never cut short. What you get is a chip with a structural crunch that comes from within the mycelium matrix, not from batter or breadcrumb.

Six flavours, each developed with the finest, carefully selected ingredients to complement the fermented base. No artificial flavouring, no MSG, no shortcuts.

Explore All 6 Flavours →
01
Soybeans + tapioca, dehulled and soaked
Both go in raw. Nothing pre-processed. The ratio is calibrated — too much tapioca and the tempeh won't set correctly.
02
Rhizopus oligosporus inoculation
Our Javanese starter culture. 30°C. The mycelium begins growing through the entire soybean-tapioca matrix together.
03
72 hours of controlled fermentation
The two ingredients bind. By the end, they are structurally one thing. You can't separate the tapioca from the tempeh anymore.
04
Kettle cooked in small artisanal batches
After 72 hours of fermentation, the tempeh is kettle cooked in small batches — never mass-produced. The structural crunch comes from the cook, not a coating.
05
Seasoned with the finest ingredients
Each of the six flavour profiles is crafted with carefully selected premium ingredients — applied after cooking to complement the fermented base. The base does the heavy lifting. The seasoning brings the character.
Base ingredients
2
Soybean and tapioca — both fermented together by the same mycelium, in the same batch, at the same time.
Fermentation time
72h
No shortcuts. The full fermentation cycle — the same way tempeh has been made for 1,000 years.
Flavours
6
Chilli Garlic · Salt & Pepper · Chipotle · Peri Peri · Jamaican Jerk · Pink Salt. Each with its own personality.
R&D years
6yrs
We started TempeWala in 2019. Our food scientists refined the soybean-to-tapioca ratio before releasing a single SKU.
Shop Kripik — 6 Flavours
See all chips →
Kripik Chilli Garlic
Chilli Garlic
Loud, fiery, unapologetically bold. The bestseller since 2019.
₹399 Add
Kripik Salt & Pepper
Salt & Pepper
Clean, classic, effortless. 19g protein. The one with chai.
₹399 Add
Kripik Chipotle
Chipotle
Smoky, slow-burning. Leaves an impression long after it's gone.
₹399 Add
Kripik Peri Peri
Peri Peri
Fiery, tangy, relentless. Every bite is a plot twist.
₹399 Add
Kripik Jamaican Jerk
Jamaican Jerk
Bold Caribbean spice. Unexpected, worldly, addictive.
₹399 Add
Kripik Pink Salt
Pink Salt
Himalayan pink salt on fermented tempeh. Minimalist. Perfect.
₹399 Add
The Summit Fuel

Buy Dry Tempeh Online — 59g Protein · 6-Month Shelf Life · No Refrigeration · Bangalore Made

Plain Tempeh.
Pure Protein.
Nothing Else.

No spice story here. Just plain dehydrated tempeh — the most protein-dense natural food you can hold in your hand. 59g protein per 100g. 6 months shelf-stable at ambient temperature. Dehydrated at 55°C. Developed for trekkers, runners, and everyone who is done compromising.

59g 31g TEMPEH CHICKEN
The summit nutrition comparison nobody talks about
59g vs 31g

Dry tempeh has more protein per 100g than grilled chicken breast (31g), freeze-dried mutton (33g), or canned tuna (29g). No natural food that is shelf-stable at ambient temperature, weighs this little per gram of protein, and remains alive with active cultures after 6 months. Himalayan expeditions spend months sourcing nutrition that checks these boxes. This checks all of them — and it's made 4km from a Bangalore highway.

Complete Protein
59g
Per 100g. More than chicken (31g), paneer (18g), tofu (8g), or any protein powder on the shelf.
Shelf Life
6mo
Ambient temperature. No freezer. No refrigeration. Pack it on a 20-day trek and it's still perfect on day 20.
Dehydration Temp
55°C
The threshold that removes moisture while keeping live cultures intact. Most dehydration kills probiotics. Ours doesn't.
Rehydrates In
10min
Drop into warm water or straight into your dal, curry, or stir-fry. It absorbs flavour and texture in minutes.
Soybean Tempeh Bites Chickpea Tempeh Bites
Pure soybean or chana dal
Plain Bites

The Baseline.
No Additions.

One legume, one starter culture, 72 hours, dehydrated at 55°C. Nothing else goes in. Choose soybean for the dense, earthy original — or chana dal for a lighter, slightly nutty profile. Same 59g protein either way. Use it anywhere you'd use soy chunks. It tastes far better.

Two options
Soybean Bites
Soybean Bites
Pure soybean. Dense, earthy, nutty. The original.
Chickpea Bites
Chickpea Bites
Pure chana dal. Lighter than soy, slightly nutty. A different legume base entirely.
🏔️
Trek food & camping
Lightweight. 6 months shelf-stable. More protein per gram than any other trail food.
Top pick for Himalayan treks
🍲
Everyday cooking
Works in dal, curry, sabzi, stir-fry, pasta. Use exactly where you'd use soy chunks — tastes far better.
Direct soy chunk replacement
Shop Plain Bites →
Chickpea Chilli Tempeh Bites Soybean Cumin Tempeh Bites
Spice fermented in — not on top
Flavoured Bites

Whole Spice.
Fermented In.

Whole chilli flakes or whole cumin seeds go into the batch before fermentation — not after. For 72 hours, the Rhizopus mycelium grows through the soybean and the spice together. We tried many ingredients. Most spoiled the batch. Most were rejected by the mycelium. Only two survived: whole chilli flakes and whole cumin seeds.

By the time fermentation is done, the spice is no longer separate. It is structurally part of the tempeh. Not seasoned. Transformed. Then dehydrated at 55°C — still alive, still intact, still 59g protein.

Two options
Chickpea Chilli Bites
Chickpea Chilli Bites
Chana dal co-fermented with whole chilli flakes for 72h. The spice is in the matrix, not on the surface.
Soybean Cumin Bites
Soybean Cumin Bites
Soybean co-fermented with whole cumin seeds for 72h. Earthy, warm, and deeply complex.
🏃
Post-run / post-gym
Complete amino acid profile. Low energy. High protein. Rehydrates in the time it takes to shower.
Runners, cyclists, lifters
🎒
Travel & emergency protein
No refrigeration. No cooking required. Rehydrates in any warm liquid. 6-month window to use it.
Hostel-ready, flight-safe
Shop Flavoured Bites →
Fresh & Simple

Fresh Tempeh Block — Soybean Tempeh & Chana Dal Tempeh · Pan-Fry in 4 Min · No Preservatives · Bangalore

Two Legumes.
Two Separate Blocks.

Whole soybean or whole chana dal — each fermented separately into its own block. No binders, no fillers, no preservatives. Just one legume, one starter culture, and 72 hours.

Soybean Tempeh Block
Pan-fry in 4 min
Soybean Tempeh

Soybean
Tempeh Block

Whole soybean block. Earthy, nutty, dense. Slice it, pan-fry it in a little oil for 4 minutes and it crisps up outside while staying chewy inside. One legume, one starter culture, 72 hours. No recipe needed.

72h
Fermentation
4min
Pan-fry time
0
Preservatives,
binders or fillers
Use it as
Breakfast protein Burger patty Curry cube Salad topper
Shop Soybean Tempeh →
Chana Dal Tempeh Block
Lighter · Slightly sweet
Chana Dal Tempeh

Chana Dal
Tempeh Block

Whole chana dal block. Lighter texture, slightly sweet, buttery flavour — a completely different eating experience despite the same fermentation process. Works brilliantly in curries where soy tempeh might overpower the dish.

72h
Fermentation
200g
Per slab
1
Ingredient
Use it as
Sandwich stuffer Curry cube Stir-fry base Snack slab
Shop Chana Dal Tempeh →
Indonesian Street Snack

Sambal Orek & Sambal Kering Tempeh — Ready-to-Eat · Authentic Indonesian Spice · Heat & Serve

Born on the Streets
of Java. Survived Centuries.

Sambal is the soul of Indonesian cooking. We fry our tempeh in it. What comes back is something between a snack and a memory — spicy, aromatic, completely addictive.

Sambal Orek Tempeh
Sweet · Spicy · Deep Umami
Sambal Orek

The Sweet One
With Staying Power.

Kecap manis (Indonesian sweet soy) rounds the heat with deep caramel-molasses umami. Lemongrass lifts it. Peanuts give it crunch. You finish the bag wondering where it went.

What's in it
Thai Red Chilli Lemongrass Peanuts Galangal Kecap Manis
Sweet · Spicy · Peanutty · Deep umami
Shop Sambal Orek →
Sambal Kering Tempeh
Sour · Spicy · Citrus-forward
Sambal Kering

The Dry, Sharp,
Citrus One.

Kaffir lime leaf and tamarind create a sour brightness that cuts through the heat. No sweetness — just layer after layer of aromatic complexity. The kind of flavour that stays with you long after the bag is gone.

What's in it
Thai Red Chilli Kaffir Lime Leaf Tamarind Galangal
Sour · Spicy · Citrus · Aromatic
Shop Sambal Kering →
"Sambal tempeh is not a condiment. It is not a side dish. In Java, it is the meal."

These aren't recipes we invented. They are centuries old — perfected on portable woks over charcoal, sold in banana-leaf parcels at Javanese markets. We source every ingredient to spec: Thai red chillis for heat and colour, galangal (not ginger) for that distinct woody bite, authentic kecap manis from Indonesia, tamarind not vinegar, kaffir lime not regular lime. The difference is not subtle.

How Tempeh Fermentation Works — Rhizopus Oligosporus · Phytic Acid Reduction · Complete Amino Acids · Bangalore

The Biology

It Isn't Just Food.
It's A Living Thing.

Rhizopus oligosporus is a fungus — animal kingdom, not plant kingdom. When its mycelium grows through soybeans for 72 hours, it fundamentally changes what the food is.

The oldest food-maker on earth, still working
1.3 Billion Years Old

Fungi predate land plants by 700 million years. They predate dinosaurs by 1.2 billion years. The Rhizopus lineage that makes your tempeh has been fermenting organic matter since before the Himalayas existed. Not a metaphor — the Indian plate hadn't yet collided with Eurasia. The mountains weren't there. The fungus was. Your tempeh is made by one of the planet's most ancient surviving organisms. That's not marketing copy. That's Earth history.

🧫

The Mycelium Effect

Rhizopus mycelium physically binds soybean cells together, breaking down phytic acid and making nutrients dramatically more bioavailable. The same protein hits differently in tempeh vs raw soy — because it is different.

⚗️

Complete Amino Acids

Tempeh is one of the only plant foods with a complete amino acid profile — all 9 essential aminos, plus B12 precursors. Something most plant protein sources simply cannot claim.

🔬

Animal Kingdom. Not Plant.

The Rhizopus fungus belongs to the animal kingdom — not the plant kingdom. When you eat tempeh, you're eating something fundamentally richer than a vegetable. That's why the nutrition is so extraordinary.

1K

Years of fermentation science. Six years of TempeWala R&D.

Javanese communities have been fermenting tempeh for over 1,000 years. We spent 6 years studying that tradition before releasing a single product. Four food scientists. One dedicated factory in Bangalore. Zero shortcuts.

Seven Ways
To Eat Better.

View All →
Peri Peri · Star Flavour
Best Seller
🍟
The Rebel Snacker
Kripik Chips

Soybean and tapioca fermented together — the mycelium binds both into one structure, giving Kripik its uniquely light, crispy crunch from within. Once dehydrated, each chip is seasoned with its own flavour profile: Chilli Garlic · Salt & Pepper · Chipotle · Peri Peri · Jamaican Jerk · Pink Salt.

Explore Kripik →
Soybean Block · Live Cultures
🫘
The Chef's Block
Fresh Tempeh

Live cultures. Two varieties only: white soybean block or chana dal (split chickpea) block. Pan-fry in 4 minutes, crumble into dal, marinate and grill.

Shop Fresh →
Raw Tempeh Bites · 59g Protein
Our Innovation
🧊
The Summit Fuel
Dry Tempeh Cubes

Dehydrated at 55°C. 59g protein per 100g. 6 months shelf-stable. Flavoured varieties have whole chilli flakes or whole cumin seeds fermenting inside the soybean batch — the only two ingredients that can do this without spoiling the tempeh. The spice is in the ferment, not on the surface. Ready-to-cook. Replaces soy chunks, paneer, tofu.

Meet the innovation →
Sambal Orek · Street Food
🔥
The Weeknight Hero
Sambal Tempeh

A Javanese street food — eaten straight from the pack, no prep needed. Tempeh fried in sambal and packed at its best. Sambal Orek (sweet, peanutty) or Sambal Kering (dry, sharp, citrus). Both are a complete snack on their own.

Shop Cooked →
Kefir Jar · Live Cultures
New
🥛
A Vegan Cook's Dream
Plant-Based Dairy

Plant-based pantry essentials for the vegan cook. Clean ingredients, no preservatives, no nonsense. Tofu, soy milk, and soy curd — made the way they were meant to be.

Explore Dairy →
Kimchi · Traditionally Fermented
New
🥒
The Ancient Formula
Probiotic Pickles

Naturally fermented vegetables. No vinegar. No shortcuts. Just salt, time, and intention — the way fermented vegetables have been made for centuries.

Explore Pickles →
Coconut Water Kefir · Live
New
🍵
The Gut Guardian
Probiotic Beverages

Live-culture drinks, fermented the slow way. Because plain water doesn't come with probiotics.

Explore Drinks →
15K+
Tribe Members
1,200+
Reviews · 4.8★
2019
Fermenting Since
0
Artificial Additives. Ever.
The Tempeh Tribe

Not A Programme.
A People.

15,000+ people who already figured out what goes into their food — and refuse to settle. Create a free account. Get 1,000 Tempeh Tokens instantly.

Tokens work like cash — 1 Token = ₹1 off your order. Earn them every time you buy, review, refer, or just show up. The full system — how tokens are earned, how tiers unlock, what each level gets you — is all on the Tribe page.

1,000
Tempeh Tokens
on signup · Free · Instant
See How The Tribe Works → Already a member? Sign in ↗
🌱
Sprout — You, right now
1,000 tokens on signup · Exclusive recipes · Early access
FREE
🍄
Fermenter
After first order · 25% cashback + monthly boxes
Auto-unlocks
🧬
Culture
3 orders in · Factory visits + 35% off
Auto-unlocks
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Tempeh Elder
Top tier · Co-create flavours · 50% off · Credited on packaging
Auto-unlocks

Full details — earning rules, redemption, tier benefits — at /rewards/

What The Tribe Says

4.8 ★★★★★ from 1,200+ verified purchases
★★★★★

"I've trekked Kedarkantha and Roopkund. Dry tempeh cubes came with me both times. 59g protein in something that packs smaller than a protein bar and lasts 6 months — I don't understand why every trekker isn't using this."

A
Arjun K.
Bangalore · ✓ Verified
★★★★★

"The Chipotle Kripik is unlike anything else I've eaten. You can taste that the chipotle is in the chip, not on it. That's a real difference and once you notice it you can't go back."

P
Priya S.
Mumbai · ✓ Verified
★★★★★

"I replaced soy chunks completely. The dry tempeh cubes rehydrate in a curry exactly like soy chunks but the protein is insane and the texture is actually good. My PT is obsessed with it now too."

R
Rahul M.
Bangalore · ✓ Verified

Stop Settling.
Find Your Match.

Seven product lines. One brand that actually read the science before writing the label.

Explore The Full Range → Free shipping above ₹1,500 · 1,000 Tribe Tokens on signup · No additives. Ever.