of the reference intake*
Typical values per 100g: Energy 755kJ
Tempeh* (80%) (Water, Soya Beans* (44%), Culture (Inoculum)), Ketjap Manis Sauce* (20%) (Sugar*, Tamari* (Water, Soya Beans*, Salt), Water, Molasses*, Galangal*, Coriander*, Black Pepper*), *Denotes Organic Ingredients
For use by see top of packKeep refrigerated below 5°C. Once opened, place in an airtight container and refrigerate, consume within 24hrs. Once cooked, do not reheat. Not suitable for home freezing.
Cooking Instructions
Instructions: Remove sleeve and top film and remove Tempeh from tray. Cook and enjoy.
All appliances vary, these are guidelines only, ensure Tempeh is piping hot before serving.
Oven cook
Instructions: Preheat oven to 200°C, 180°C Fan, Gas Mark 6. Spread the Tempeh Cubes across a lined baking tray and bake for 10 minutes turning halfway through cooking.
Stir Fry
Instructions: Heat 1 tsp of oil in a frying pan and cook on a medium to high heat for 5 minutes, turning frequently.
Produced in the Netherlands. Packed in the UK
Pack contains 3 servings
Film. Not Yet Recycled Sleeve. Widely Recycled Tray. Widely Recycled
200g
| Typical Values | (Uncooked) Per 100g | (Uncooked) Per 1/3 Pack |
|---|---|---|
| Energy | 755kJ | 503kJ |
| - | 181kcal | 121kcal |
| Fat | 7.9g | 5.3g |
| - of which saturates | 1.0g | 0.7g |
| Carbohydrate | 12.0g | 8.0g |
| - of which sugars | 6.1g | 4.1g |
| Fibre | 5.4g | 3.6g |
| Protein | 12.6g | 8.4g |
| Salt | 0.82g | 0.55g |
| Pack contains 3 servings | - | - |
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Average of 1 stars
Help other customers like you
Reviews are submitted by our customers directly through our website. We also share reviews from other retailers' websites to help you make an informed decision.
I usually like Tofoo's stuff, but these are bad. They taste like flour-coated rubber. They're chewy and mushy at the same time and they have a really artificial flavour.
was excited to try these as love tempeh but was really mushy and flavour was not great. love their tofu products though!
Disliked the flavour of this. The non-flavoured tempeh, cooked in a soy glaze would be a better option.
