Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes
Peppery Szechuan Chilli Tempeh Cubes

Peppery Szechuan Chilli Tempeh Cubes

Desi-Chinese is calling! Half your cooking journey is taken care of and it is not even a cheat meal because it’s loaded with plant-based protein, low in carbs and rich in fibre, iron and vitamin B12. Vegan and clean label as well!

Soybeans, water, red chilli, iodised salt, rice bran oil, sugar, tomato, garlic, ginger, natural vinegar, Rhizopus (culture), iron, vitamin B12, spices and condiments, rice flour and hydrolysed soya protein.

Allergen: Soy

Tempayy (Tempeh) has to be kept refrigerated at all times. Hello Tempayy has a shelf life of 90 days when stored in the fridge. Please ensure the Tempayy is thawed completely before seasoning and cooking.

1. How is Tempayy (Tempeh) made?

Tempayy (often spelt Tempeh) is made using high-quality non-GMO soybeans, which are cooked and then fermented with utmost care using a 100% natural culture. Post fermentation, the soybeans form a seamless white block (kinda like a cake) which is cut into cubes and packed to ensure maximum freshness.

2. How to cook Tempayy (Tempeh)?

Cooking Tempayy is easy-breezy. It can be used as cubes or minced. Just season/ marinate it liberally, sautee in a bit of oil for 5-7 mins and you are good to go. Toss it in a sauce, mince it in a masala, bread it and fry or add to any recipe of your choice. The perfect canvas to showcase your cooking skills.