Angie learnt her tempeh making skills in Indonesia and she makes Tempeh from various organic non-GMO grains and legumes. This is her buckwheat tempeh. When it is delivered, it is still warm, straight out of the fermenter! It keeps well in the fridge for a few days or pop it into the freezer to keep for longer. Just pan fry it with a little oil to crispy perfection. I didn’t even add salt and it’s so tasty!
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