Singapore startup Tempeh Culture introduces artisanal organic tempeh as a plant-based protein

The homegrown artisanal tempeh makers debut an organic and handmade take on the plant-based staple.
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Plant-based Protein


Singapore - Singapore - Singapore


SINGAPORE - July 28, 2019 - PRLog -- As plant-based dining and sustainable meat alternatives gain ground, Singaporean artisanal brand Tempeh Culture reveals its take on organic tempeh, a centuries-old high protein Javanese staple. The plant-based whole food is made using an inherited family recipe with modern variations incorporating flaxseeds and sesame seeds for added flavour and nutrition. Every step of the process is done by hand as it has for centuries.

Pronounced tem-pay, tempeh are fermented soybean cakes. These are bound together by a white fungus, known as rhizopus oligosporus, and shaped into slabs. Tempeh originates from Indonesia's island of Java and continues to be part of a staple not just for Indonesians, but also the region and is fast gaining ground around the globe in an age of plant-based protein substitutes.

Started by food editor Azimin Saini, Tempeh Culture begun as an homage to his grandmother, who made tempeh at home, with a recipe inherited from the matriarchs of her family. He's joined by his sister Nafeesa Saini, also a lifestyle journalist. Together, the fourth-generation Singaporeans of Javanese heritage are the artisans behind the brand.

Says founder Azimin Saini, "I'm driven by a need to not just get in touch with my family's roots but to also talk about it. Tempeh is a staple we have at home and it hails from Java. Yet being fourth-generation Singaporean of Javanese heritage meant I grew up not knowing anything about Javanese cultural customs. This is my way of introducing my food culture to more people, especially as the world is looking for plant-based proteins"

Handmade to order
Tempeh Culture's tempeh ( are organic, and handmade using quality ingredients, such as certified organic and GMO-free soybeans from Australian farms, and organic apple cider
vinegar. The process of making tempeh takes three days and each batch is made to

Revolutionising plant-based diets
While tempeh has always been an Indonesian staple, it has rapidly become a favourite amongst vegans and vegetarians. It's high in protein — one 100 gram slab of tempeh roughly equates to 19 grams of protein, easily equal to a protein shake.

As it is fermented, the enzymes in tempeh break down the protein, fat and carbohydrates, increasing its bioavailability. Rich in vitamin B2, B3, B6, magnesium, manganese, phosphorus, and zinc, its health benefits are myriad, including reducing one's cholesterol level, and hypertension.

At present, Tempeh Culture has four types of tempeh in its line-up. These are priced between $3.50 for an individual Soy tempeh to $14 for a pack of four.

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Tags:Plant-based Protein
Location:Singapore - Singapore - Singapore
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