Tempea takes a new spin on fresh tempeh
“We’d never tried anything like it,” said Badenas. “We decided to throw away everything from the last two months and the decision paid off.”
Tempeh is traditionally made with fermented soy beans, but Badenas and Chen put their own spin on it by using chickpeas and lentils and calling it Tempea. They took home top prize, and the confidence to give Tempea a real shot.
Now, they’ve release two different tempeh – the chickpea-lentil and a traditional soy bean – and are showing up on menus and in grocery stores around Vancouver.
Through their research Badenas and Chen couldn’t find tempeh in authentic tempeh that Indonesians have been making for centuries. They wanted to make their tempeh as authentic as possible, but that would mean leaving it unpasteurized.
It is this commitment to authenticity that actually set them back from bringing Tempea to market.
The inspection process was rigorous and Tempea had to go through many layers of inspection, including working closely with the BC Centre for Disease Control.
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