Margaret River Tempeh
We produce a high quality unpasteurised tempeh with an authentic taste and texture, using traditional methods.
Our beans are thoroughly washed and then naturally fermented for 24 hours, boiled , cooled and innoculated with traditional Ragi (a fungus spore ) and then slow fermented for 36-48 hours.
We freeze our tempeh before vacuum bagging so it keeps all of it's original taste and texture.
Just defrost in the fridge overnight and it is ready to cook.
We sell our tempehs in blocks and marinated tempeh burgers
Ask us for our bulk order/wholesale information. We deliver via freezer truck.
Amita is available as a speaker of all aspects of tempeh, traditional and contemporary.
He is also available to do demonstrations and teaching of making tempeh and tofu, online consultation and trouble shooting.
Please use the Contact Us feature for more information