An Indonesian staple for 200 years, tempeh can be grilled, roasted, baked or sauteed and paired with any number of flavors. Tempeh is easy to cook with, though determining if the cake of fermented soybeans has spoiled can be a bit trickier. Keep tempeh properly chilled to preserve it for a few weeks.
Options for Storage
Tempeh must be kept cold until you're ready to use it. It can be safely refrigerated for up to two weeks or frozen for up to three months, according to the American Culinary Federation. Tempeh must be stored in airtight packaging. Keep it in its original sealed package, or if you've already opened it, tightly covered with plastic wrap. Before freezing a re-wrapped tempeh cake, place it in foil or an airtight food storage container to prevent freezer burn.
When to Toss Tempeh
Black or gray mold spores may appear on tempeh's surface either before or after you bring it home. The appearance of these harmless spores is a normal part of the fermentation process, so don't throw away tempeh if you see some. However, tempeh that grows mold of any color or turns slimy should be discarded, as should a cake that has developed any odor other than tempeh's normal yeasty smell.
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