"Tempeh Malang" by Budiman Food:
Originating in Indonesia and now used around the world, tempeh is made by dehulling and fermenting soybeans, and pressing into cake-like blocks. Its high nutritional value, including high protein, fiber, and vitamin b12 make it a popular substitution in vegetarian cuisine.
It's best to keep our tempeh frozen since it contains live cultures. When using as a substitute for meat, cut the tempeh into bite sized pieces first before baking, frying, or steaming for your recipe. Cook the tempeh within one day of thawing in the refrigerator.
