Fresh tempeh, white in color, is the kind you will find in Indonesia and from artisan producers. It tastes livelier, with a creamy, meaty texture and a brighter mushroomy flavor.

Fresh tempeh, Westdahl says, “just tastes better. When it’s pasteurized, you don’t taste the fungus in it—which is quite nice and complex.” Squirrel and Crow’s glazed tempeh.

This fermented staple of the Indonesian people is relatively easy to make, and eating fresh tempeh right out of the incubator is a game-changing, heavenly experience. In this class, you will be ...

Soft, fresh tempeh is widely available in Indonesia and from some smaller producers in the States. In American supermarkets, you’re likely to find pasteurized tempeh, ...

It is most often made with soy, though versions may star rice, cassava, coconut and other types of beans, according to Lee. To make tempeh, whole soybeans are inoculated with a starter fungus, and ...

Tempeh Girl Order direct • 919-265-8497 • tempehgirl.com. Featured at ... Sam Suchoff of The Pig is a former vegan who had never eaten fresh tempeh until he met May.

Grab whichever tempeh you prefer, then try it out for yourself. A little liquid smoke goes a long way; if you don't have any, feel free to use 1/2 teaspoon of smoked paprika instead. Smoky Glazed ...

Fresh Off the Tempeh Truck Some of Austin's most creative and delicious vegetarian and vegan food comes on wheels By Melanie Haupt, Fri., March 8, 2013 ...

Smiling Hara began in a shoebox. Yancey says she was hooked after she tried the fresh tempeh. With a little patience, you can grow your own tempeh in an incubator. The process requires a live ...

All the major tempeh brands in the U.S.—Surata, Tofurky, and LightLife—pasteurize their tempeh to give it a longer shelf life. Fresh tempeh will keep fermenting at room temperature—and even in the ...