Tempeh is a fermented soy bean product.

Tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chilli, stir fry's, soups, salads, sandwiches, and stews. Tempeh's complex flavour has been described as nutty, meaty, and mushroom-like. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior - its sponge-like consistency makes it suitable for marinating.

All Fresh chilled Tempeh should be refrigerated and stored below 5c. and used within two days of purchase.