Can You Freeze Tempeh? Yes — Here’s How.
If you’re wondering if you can freeze tempeh, the answer is yes! Tempeh is a plant-based protein made from fermented soybeans that freezes and thaws beautifully. Read on to learn more about how to extend the shelf life and preserve the quality of this versatile ingredient.
How To Freeze Tempeh
Freezing tempeh is easy! Some sources recommend boiling or steaming the tempeh first, but this isn’t necessary. You can simply cook the tempeh once you’re ready to consume it.
- Check your tempeh’s packaging to make sure it is freezer safe. It should have an air-tight plastic coating. Most commercially-available brands are freezer safe, but smaller brands may require you to remove the tempeh and transfer it to a freezer-safe bag first.
- Label the tempeh with an expiration date 6 months in the future.
- Keep your tempeh frozen until you’re ready to use it.
That’s it!
Why Freeze Tempeh?
Freeze tempeh to increase its shelf life. In the refrigerator, tempeh will save only until the “best by” date printed on the label — usually around 60 days after manufacturing. However, in the freezer it could last 6 months or longer. If you’re someone who likes to buy ingredients in bulk to save money or trips to the grocery store, you’ll want to freeze your excess tempeh.
Unlike tofu — which gets spongier and crumblier after being frozen — tempeh can freeze and thaw with very minimal changes to texture and flavor. For that reason, it’s my go-to protein to stock up in my freezer.
How To Tell If Tempeh Has Gone Bad
Tempeh can go bad if not frozen or consumed before its “best by” date. Since tempeh is fermented and contains mold naturally, it can be hard to tell if it has spoiled. You may notice some black or grey spots on the tempeh, and these are usually normal signs of the natural mold that is present. So how can you tell if tempeh has gone bad? Here are some signs to watch out for:
- Wet, mushy, or slimy texture. Good tempeh should be dry and firm.
- Ammonia smell. Good tempeh should have an earthy, mushroom-like smell.
- Green or pink spots. Good tempeh should be beige, with occasional white, black, or grey spots.
- Hairy or furry mold. Tempeh’s natural mold should be smooth and won’t grow.
When in doubt, throw it out. If your tempeh seems questionable, it’s always safe to dispose of it than risk possible health consequences of consuming bad product.
How To Thaw Tempeh Before Cooking
It’s important to thaw tempeh safely before eating it. Luckily, this is easy! Here’s how to thaw tempeh, whether you’re planning ahead or need it in a snap.
Method 1 (if you have time): Transfer the tempeh from the freezer to the refrigerator the night before you need to use it. By the next day, the tempeh will have thawed enough in the fridge to be ready for use.
Method 2 (if you need it right away): Drop the block of tempeh directly into a pot of boiling water and boil for 15 minutes until thawed. Then you can consume the tofu as-is, or slice and bake or pan-sear.
Can You Cook Tempeh From Frozen?
You can cook tempeh directly from frozen if you don’t have the time to thaw it first. Per method 2 (above), simply boil the frozen block of tempeh for 15 minutes. This does two things: thaws the tempeh and removes some of the bitterness. After boiling, you can consume it as-is (perhaps tossed in a salad), or you can marinate it and pan-sear it for a meaty main dish.
Can Marinated Tempeh Be Frozen?
Yes, marinated tempeh freezes well! This is a great way to save time in the kitchen. Whip up a batch of your favorite marinade and crumble in some tempeh before freezing it in air-tight bags. Crumbling the tempeh increases its surface area, allowing it to soak up more marinade. It will also brown up beautifully in a skillet once thawed, and the crumbly bits will get extra crispy.
Does Freezing Destroy the Probiotics In Tempeh?
Yes, freezing tempeh will kill any probiotics present. However, so does cooking it, and most people consume tempeh steamed or baked. Raw tempeh is a fermented food and contains mold (the yummy edible kind!) and lactic acid bacteria (LAB). Both are probiotics, but these probiotics become inactivated when frozen or heated (Source: NIH). Fermented, probiotic-rich foods, such as kimchi and sauerkraut, are best eaten raw for their full benefits.
So, are you ready to incorporate more tempeh into your meal rotation? I suggest crumbling it and using it as the “meat” in taco salad, or thinly slicing and pan-frying it as a bacon stand in for BLAT sandwiches.
Thank you for the great post and for sharing your tempeh recipe with the world! 😊
I love how you highlight tempe’s versatility and health benefits. I just wanted to clarify one point about freezing and probiotics. Freezing doesn’t kill probiotics in tempe—it puts them into a dormant state, preserving them until the tempe is thawed. The key is making sure the tempe is unpasteurised, as pasteurisation destroys probiotics before freezing even comes into play.
It’s also worth noting that cooking tempeh above 80°C (176°F) for an extended time will inactivate probiotics. So, for anyone looking to enjoy probiotic benefits, raw or lightly steamed unpasteurised tempe is the way to go. While the NIH source mentioned doesn’t directly state that freezing kills probiotics, research suggests that freezing is a reliable way to preserve the beneficial microbes in fermented foods.
That said, tempe is a nutritional powerhouse no matter how it’s prepared. Thanks again for sharing your recipes and inspiring more people to try this amazing ancient fermented superfood!
Thank you for this additional insight!
Just wondering if I can freeze tempeh after opening the packaging. I love it but don’t want to eat it daily until it’s gone.
Great point, Angela — you can freeze (uncooked) tempeh after opening the package, as long as it’s re-sealed well in an air-tight bag. I have a vacuum sealer machine that’s great for things like this.