Freezing tempeh – the perfect method

Homemade and store-bought tempeh can be frozen in your freezer without any problems. It is important to use an airtight container or a sealable, food-safe bag. This will prevent water crystals from forming on the tempeh. For easier portioning, cut the tempeh into your desired size beforehand – from small cubes to slices – place in the container and you're done! The smaller the tempeh, the faster you can defrost this wondrous bean and use it in numerous recipes, including vegan ones. Frozen tempeh will keep fresh in your Liebherr freezer for up to six months.

Fancy a delicious recipe with tempeh and other ingredients from your freezer? Then you have two options for putting your new recipe idea into practice as quickly as possible: Either let the tempeh defrost slowly overnight in the fridge. To do this, place the freezer container with the tempeh in the fridge or place the frozen tempeh in a bowl to defrost. Or you can put the frozen tempeh straight into the pan or saucepan. When cooking in a pan, make sure to slowly defrost the tempeh at a low temperature first, then fry until crispy. This will ensure that the tempeh is heated through to the centre.

Are you unsure whether the tempeh you have stored is still edible? After all, the beans covered in white fluff take some getting used to at first. However, this is a specially cultivated noble mould culture called Rhizopus oryzae. This type of fungus is responsible for fermenting the soya beans and producing the white mould, giving tempeh its compact shape.

• A white, compact mould around the fermented beans – similar to Camembert – is completely normal and indicates that the noble mould has been hard at work.
• However, if you see pink, black or green spots on the tempeh or if it smells pungent or like ammonia,you should not eat it!

The most common and traditional variety, like tofu, is tempeh made from soya beans. However, noble mould also likes various other legumes such as lupins, black beans and even grains. In general, tempeh made from soya beans, similar to tofu, contains an average of 16 g of protein and 6.5 g of fibre per 100 g. Thanks to the wide range of amino acids found in soya beans, tempeh also contains all the essential amino acids required by humans. In combination with additional protein-rich foods, you increase the value of your protein intake and thus contribute to a protein supply tailored to your needs. No wonder tempeh is particularly popular in vegan diets due to its rich nutrients.

What’s more, the fermented beans offer another benefit for your gut health: during fermentation, the noble mould fungus does its best and pre-digests complex proteins and carbohydrates for you, making the soya beans even more digestible! In addition, the content of secondary plant substances – specifically polyphenols – increases during fermentation. Regular consumption can also help beneficial bacteria colonise the large intestine. These are bifidobacteria, which strengthen the intestinal immune system by fighting off pathogens.