Tempe from Tempe Wala originates in the lush islands of Java, Indonesia. Well, we don't import it. We have thoroughly learned the art of Tempe creation from its place of origin. Tempe is a staple food of the Javanese community even today. Our founder has lived there and learned from the Javanese to give you an authentic experience of the same. Taste, texture and quality are the best in the world! Our guarantee! Traditional Tempe is fermented using soybeans. It is a tasty, firm and earthy superfood that is natural, rich in protein and plant-based. Tempe from Tempe Wala can come from many other grains and seeds. Tempe Wala uses organic soybeans and a thoroughly sanitised lab to produce its Tempe. Therefore, it is completely sterile and pure.

Tempe is a fermented soybean ingredient traditional to Southeast Asian countries. Indonesian delicacies demand Tempe for its firm and meaty texture. It tastes fruity and nutty with an earthy aroma.

Tempe was first created and consumed in Java, Indonesia.

Tempe is good for health, the environment, natural, organic, tasty and cruelty-free. Fruity and mushroom-like Tempe is now a favourite everywhere. It's perfect with literally anything. Can be eaten raw or cooked. The fitness enthusiasts love it for its high proetin content and zero cholesterol. Tastes heavenly on a grill with some BBQ sauce slapped onto it, and the best part? It had no exploitation involved.

Tempe is a sustainable source of plant-based protein. It is not as detrimental to the environment as any animal-based protein. It is also natural and cholesterol free. Having no cholesterol in the diet omits all the top chronic illnesses of the world: Diabetes, cancer and heart disease. Meat is not sustainable, and consumption of it puts our planet and its inhabitants at risk. The marketing of protein as the most critical macronutrient in the west, coupled with the easy access to animal agriculture in some scale, has meat consumption on the hook. Plant-based meats will replace the present items on your grill. That's right; your future BBQ parties may have no more blood or puss in it. With tempeh, tofu, and wheat based products, the planet will finally have some hope in the future. We will have to provide our beautiful mother earth with an opportunity to inhale a breath of fresh air again. Tempe allows that to happen. Ultimately, the taste would be better, the gatherings healthier, and the communities more whole.

The mindless exploitation of our planet and its inhabitants have made our lifestyles unsustainable. Now we take the route of self-help, awareness and compassion rather than forceful imposition and falling victim. We take the problem into our own hands rather than any significant industry. Tempe gives people power. By choosing cruelty-free, we are making a statement. Diet is now not just about taste. It is a style. Style of living, thinking, learning, and being. There is a torch flashing at the dairy, meat and fashion industry. Now that the internet has allowed easy access to information for everyone. It has exposed the environmental problems caused by the animal industry remarkably. It is a total win-win. Be a part of the most significant social injustice cause after the fight against racial exploitation. "Do not talk of peace and love when you have a dead animal on your plate" ~ Socrates.

Through creating an environment similar to the tropics of Java, we have mimicked the manufacturing processes of the 250,000 local businesses making Tempe there. Now, our production facility led by Java-trained tempe makers ensures a smooth and regular production for many customers in Bangalore. Tell your friends about your neighbourhood tempe wala for a fresh pack of Tempe. :)

Tempe is the longest known fermented soy product. It dates back to thousands of years. They found mould growing over a local strain of banana leaves across cooked soybeans. Fast forward today, the ancient delicious fermented product is developed and cooked in tons of exotic recipes.

Tempe is fermented soybeans in a 3-day process involving machinery that mimics the environment and preparation of Indonesian factories. We are completely sanitary. Stainless steel machinery and equipment. Licensed Kitchen for preparation. With disposable items currently in place for development. We also make other beans and grain-free Tempe. Get lean and strong. Order now to try it in any regular recipe as a meat substitute. Cholesterol free and plant based. Diabetic and Ayurvedic friendly. Jain friendly.

The soybean Tempe is always available to order because it is being produced daily for our affiliates. Since Tempe is a fermented product, it needs around 3 days for preparation. Therefore, the artisanal varieties of Tempe need to be pre-ordered with a notice period of 3 days. This allows complete and effective fermentation for the freshest Tempe delivered to your doorstep. Our deliveries are made daily using delivery boys. A pick up can be arranged from Koramangala as well. We make a new batch every morning, so all orders placed in the day are only processed the following morning.

Our kitchen is licenced by the BBMP and our parent company is a well established and profitable private limited company. We use only food grade materials for packaging. All vessels and machinery are stainless steel and food grade. Since we are the only learned and qualified Tempe producers, we guarantee you the quality, texture and taste of Indonesian Tempe delivered to your doorstep.

Tempe Wala does not pasteurise the Tempe for anyone as of now. It is served raw and alive. This is because we prepare our Tempe for each order. We do not store, freeze or pasteurise because we do not feel the need to do so. We also want to maintain the probiotic element of the Tempe served. Tempe can be pasteurised upon request.

Tempe can be frozen and stored for a year. The chiller holds the Tempe for a week before degradation begins. Tempe is tastiest when consumed fresh and alive. Since our Tempe is very hygienic, it can be stored outside for up to 3 days in a cool and dry place at room temperature without being spoiled. Like a fresh green plant waiting for you to harvest it, Tempe is best eaten as it is cut and stored outside until finished. Many consumers keep Tempe frozen and thaw it when the recipe demands it.

Tempe can be thawed in room temperature or can be steamed. Since the heat kills the living bacteria, steamed (pasteurised) Tempe can be stored in a chiller for a longer period of time.

Tempe gets a distinct sour smell when it is overly ripened. This is not toxic and can be used in certain delicacies for a specific fishy taste. In Java, many Tempeh Bosok (ripened Tempe) dishes are craved by the locals. Your sense of smell is your best detector. Since our Tempe is created very hygienically, it is quite impossible for any other foreign bacteria or yeast to grow in its environment. Therefore, if the Tempe gets so ripened that the odour is unbearable, we advise it to be fed to cows or plants. It is a valuable asset to all parts of nature.

Yes, Tempe can be eaten raw. Tempe is a vibrant probiotic and rare health superfood with an earthy and fruity essence. It is most impactful to the human body when consumed raw.

Yes, Tempe is raw food. Boiling the soybeans is unimportant to the determination of Tempe's nature because Tempe is an entirely separate item after the soybean ferments. We are feeding the Tempe culture soybeans, leading to a completely different composition. Raw Tempe is more like raw mushrooms rather than cooked soybeans.

Tempe can be refrozen if defrosting is incomplete during delivery. When defrosted completely, Tempe can be chilled and consumed through the course of one week. (This will maintain the probiotic nature of Tempe). Spoiling may occur after seven days in chiller. Tempe can be steamed and refrozen for future consumption (Remains edible in the freezer for up to a year).

The sanitary production of Tempe does not allow the presence of B12 in any significant amounts. Therefore, we provide an option for fortified Tempe. Tempe Wala can add a vegan source of B12 during its fermentation to add a bonus health benefit to the B12 conscious customers.

Tempe is steamed or boiled really well in salted and spiced water. It can be shredded and used in spicy Indian gravies like tempeh butter masala or Tempe Asian soup.

Most of the Tempe used in the streets of Java, Indonesia is sliced, dipped in salt water and deep-fried. A deep-fried or grilled Tempe item in burgers and salads will be suitable for a western palate.