Tempeh is one of those staple ingredients that almost every Indonesian kitchen has. It’s savory, rich in plant-based protein, and can be turned into anything, from simple home dishes to trendy snacks. But unfortunately, tempeh spoils easily if not stored properly. Sometimes it even turns sour and smells bad after just a day. So you don’t have to throw away tempeh that goes bad too quickly, let’s learn how to store tempeh so it lasts longer without losing its taste and quality! 

How to Store Tempeh So It Lasts Longer 

Here are some ways to store tempeh at home to keep it fresh and tasty. 

1. Keep at Room Temperature for Immediate Consumption 

If you plan to cook tempeh within a day, keeping it at room temperature is enough. Make sure the spot is cool, dry, and away from direct sunlight. Fresh tempeh is still “alive,” so leaving it too long at room temperature will cause the fermentation to continue. As a result, it becomes soft and has a stronger, more pungent aroma. 

Ideally, fresh tempeh should be cooked within 24 hours after purchase to maintain its firm texture and delicious nutty flavor. 

2. Use the Refrigerator for Longer Storage 

If you’re not cooking it right away, place the tempeh in the refrigerator’s chiller section. The cold temperature slows down the fermentation process. Before storing, wrap the tempeh in parchment paper, banana leaves, or a perforated plastic bag to allow some airflow. Avoid sealing it too tightly, since tempeh still needs to “breathe.” 

With this method, tempeh can stay fresh for 4–5 days without changing color or developing an unpleasant odor. 

3. Freeze Tempeh for Long-Term Storage 

If you bought a large batch, freezing is the most practical option. Make sure the tempeh is still fresh and not sour before freezing. Cut it into portions as needed, then wrap tightly in plastic wrap or an airtight container to prevent freezer burn. 

Frozen tempeh can last for 2–3 months. When you’re ready to cook it, let it thaw at room temperature. The texture might become mushy once it’s thawed, so this method isn’t recommended if you want to simply turn frozen tempeh into fried tempeh or battered fried tempeh. 

4. Steam or Boil Before Storing 

This traditional method also works well if you don’t have a refrigerator. Cut the tempeh into pieces, then steam it for 10–15 minutes. After that, drain and let it cool. 

Steamed tempeh can last 2–3 days at room temperature or up to a week in the refrigerator. The heating process helps temporarily stop the fungal activity, keeping the tempeh from spoiling too fast. 

5. Store in a Clean, Dry Container 

Don’t overlook your storage container! Make sure it’s clean and completely dry. Moisture can encourage the growth of unwanted mold or bacteria that spoil tempeh faster. 

If you’re using a plastic container, avoid excessive humidity. You can also place a dry tissue at the bottom to absorb any extra moisture. 

Avoid Storing Tempeh Near Strong-Smelling Ingredients 

Tempeh easily absorbs surrounding odors. So avoid storing it near garlic, durian, or salted fish. Keep it on a separate rack so the aroma stays neutral and the flavor doesn’t change. 

Read more: Signs of Spoiled Tempeh You Need to Know Before Cooking

Create Creamy and Healthy Tempeh Dishes with FiberCreme! 

Now that you know how to store tempeh properly, let’s make your tempeh dishes even more delicious! Try turning it into creamy dishes like tempeh curry, lodeh (vegetable stew), or tempeh in coconut gravy. 

If you want that rich and creamy taste without worrying about cholesterol, replace coconut milk with FiberCreme. This versatile creamer gives the same creamy texture and savory flavor as coconut milk, but with high fiber, low sugar, and 0 mg cholesterol. 

That means you can enjoy your favorite tempeh dishes that are tasty, creamy, and healthy at the same time! Let’s explore more creamy tempeh recipes with FiberCreme, find inspiration on Instagram @FiberCreme_TV and on Ellenka’s YouTube channel.