Collection: Tempe

Traditionally a Javanese fermented soybean cake that was also made with a wide variety of locally available beans and nuts. Through the amazing process of fermentation, the soy bean becomes more digestible to the human body.

At Foo Ferments, I play around with what is available close to me and use what makes sustainable sense as much as possible. Currently, I am super excited about working with 豆渣/dou(4)zha(1) from our friends at Le Trang tofu. I usually blend this  豆渣/dou(4)zha(1) with locally grown legumes to achieve a texture that is the perfect balance of soft and firm.