Tempeh- Air Fried

Air Fried Tempeh 

Tempeh with an air fried version for your convenience . Ready to eat in about 10 minutes with our delicious curry paste options.

Meet tofu’s cool cousin, tempeh. Indonesia’s fermented superfood, now made in India.

Tempeh is a good source of plant protein; it is easily digested due to the fermentation process. It can be sliced or cubed and added to curries, sandwiches, salads, noodles, pasta, stir-fry’s - you name it.

Tempeh is the perfect option for anyone looking for a chewy and flavourful meat substitute and a high protein super food.  Our tempeh has 50 grams of protein per pack.

Ingredients
 

Tempeh: Organic Soybeans, RO Water, Culture.

Cashew Peanut Curry Paste: Cashews, Roasted Peanuts, Indian spices , Onion, garlic, ginger

Cashew Tomato Curry Paste: Cashews, Tomato, ginger, Onion , garlic, Indian spices.

Shelf Life
 

Tempeh: 30 days from manufacturing date

Curry Paste: 15 days from manufacturing date

Storage Instructions
Keep refrigerated

Texture

Tempeh: Firm like a cake. As its air fried, it will be in smaller cubes and brown in colour.

Curry Paste: Creamy and thick. you need to dilute with water while cooking if required.

Taste:
 

Tempeh: A Tempeh is mushroomy , nutty and earthy in taste. It is slightly chewy.

Tempeh is an acquired taste. This means you need to try it for a few times to get accustomed to the taste and mouthfeel of tempeh.

Curry Paste: It is creamy and will enhance the flavour of the spices you choose to put in it.We have worked on a neutral taste for Curry paste so you would need to add some extra spices of your choice and salt.

Cooking Instructions: 

Saute the vegetables of your choice in very little oil in high heat for 2 mins  . we recommend onions , bell pepper, mushrooms, baby corn.

Add the curry paste and spices . simmer for 3-4 mins. add water if you need the consistency to be a bit gravy like. if you dont add water this looks more like  a stir fried tempeh with veggies and sauce.

Add tempeh : Simmer for another 2 mins. 

Garnish with coriander leaves.