Angie recommends cooking the tempeh within 1 week from delivery, storing it in the chiller at 0-4°C. For longer storage, store tempeh in the freezer (-12°C and below). Before cooking, thaw the tempeh in the chiller for 1-2 hours, and cook immediately after.
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Together, let's pave the way for a kinder tomorrow. Join our mission to make vegan living accessible and affordable for everyone.