Thanks for bringing home Drifter Ferments tempeh
Our tempeh is produced in small batches weekly, so it's still alive when you bring it home.
We’re proud of what makes our tempeh different:
Plastic-free process - Fermented in food-grade silicone molds and sold fresh, packaged in high grade freezer paper
Thoughtful ingredients - Soy-free and beans sourced from NY wherever possible
Technique-forward - Unpasteurized so that you can enjoy maximum flavor and microbial benefits. (Due to its living nature, most commercially available tempeh is pasteurized, and the die-off of microbes in that process impacts the flavor.)
How To Use Tempeh
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Store it in the refrigerator in an airtight container or freeze by the best by date in its original packaging.
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Use or freeze by the best by date, which is five days after it lease the incubator.
If frozen, tempeh keeps well for up to 6 months in the freezer. To thaw, let it sit 3-4 hours at room temperature, then cook as usual.
If you’re short on time, you can quickly defrost it using a steamer basket on the stove.
Use within a few days after thawing for best texture and flavor. -
Tempeh is the main protein in your meal. It serves well as a centerpiece and it carries seasoning exceptionally well.
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Cut tempeh into desired shapes and sizes
If frying or sautéing, use a high heat oil in a pan on medium-high heat. Sprinkle a bit of salt in the oil and then add the tempeh, cooking on each side for roughly two minutes, until crisp.
If baking, marinade tempeh for 20 minutes and set your oven for 350 F. Cook on a baking sheet for 20-30 minutes, rotating halfway through
Read my tempeh Substack post for more ideas on how to integrate tempeh into your favorite meals. It includes a Ginger Sesame marinade as well as inspiration for salads, sandwiches and rice bowls.
Want to go deeper?
If you’re curious how more ferments can fit into your daily routine, sign up to receive our free guide with simple pairings, pantry staples, and effortless ways to eat ferments consistently.
