Does Tempeh Go Bad? Everything You Need To Know

Important points

• Opened tempeh: Store in an airtight container in the refrigerator for 3 to 5 days.
• Unopened refrigerated tempeh: If it’s always cold, it’s 5 to 7 days past the sell-by date.
• Vacuum-sealed, pasteurized tempeh (available at most stores): If unopened, it will keep for several weeks past the sell-by date.
• Cooked tempeh: Store in the refrigerator for 3 to 5 days.
• Freezer: 3-6 months. There may be some changes in texture, but it is safe.
• White fuzzy coating and black or gray spots: normal and not rot.
• Pink, green, blue, or orange mold: This is rotten and should be discarded immediately.
• Ammonia or sharp chemical odor: spoilage, disposal
• Room temperature limit: 2 hours

normal and safe

• White fuzzy coating: Rhizopus mycelium that makes tempeh. Thick white fluff on the outside of the block is a sign of a fresh and well-fermented product. It must be present throughout the block and bind the soybeans.
• Black or gray spots: Mature Rhizopus spores. As the mold culture ages, black or gray spots appear where the white mycelium grows. This is a normal part of the fermentation life cycle. Spots can give tempeh a slightly stronger flavor, but do not indicate spoilage.
• Overall light gray shade: As tempeh ages in the refrigerator, its white exterior gradually turns gray. usually. Tempeh is fine as long as it has a good aroma and texture.

It’s not normal. Please discard it immediately.

• Pink mold: Contamination by non-native mold species rather than Rhizopus. Discard the entire block.
• Green mold: pollution. destruction.
• Blue mold: pollution. destruction.
• Orange or yellow patches: pollution. destruction.
• Fuzzy growths of a color other than white or gray: pollution. destruction.

Signs that tempeh has gone bad

• Ammonia or chemical odor: The clearest signal of corruption. As tempeh ages, a faint ammonia aroma may develop, which is a sign that it should be cooked immediately without further storage. A strong ammonia odor or a sharp chemical odor means it should be discarded. Don’t cook it all the way through hoping the smell will go away.
• Pink, green, blue, or orange mold: As explained above. Mold contamination by foreign substances. Discard the entire block without cutting around the affected area.
• Slimy texture: Fresh tempeh is hard and has a slightly dry surface. A slimy or wet coating means bacterial growth and spoilage.
• If the inside of the soybean becomes dark brown or black: The beans in fresh tempeh should be beige or cream colored when you cut the block. If the entire inside of the bean is dark brown or black, it may indicate overfermentation. Rhizopus spores can occur on the inside as well as on the outside, so the internal dark spot itself is not necessarily a definitive disposal signal. Judge not only by color but also by smell and texture. If the inside becomes dark, has an ammonia odor, or has a slimy texture, discard it.
• Without the mold structure, it collapses: The tempeh should hold together well when sliced. The blocks, which break apart into discrete beans with no visible mycelium holding them together, deteriorate past the point of use. Keep in mind that frozen and thawed tempeh will naturally be more crumbly than fresh tempeh. Defrosted tempeh will fall apart, smell and look normal, but is safe to cook.
• If the time frame has passed: Tempeh that has been opened for more than five days should be discarded, regardless of appearance.

Storage best practices

• Store tempeh in its original packaging until ready to use.
• After opening, wrap unused portions tightly in plastic wrap or transfer to an airtight container and store in the refrigerator immediately.
• Store it at the back of the refrigerator, not in the door, to maintain a constant temperature.
• Do not store tempeh in water like tofu. There is no need to soak it in water, and excess moisture can promote unwanted mold growth.
• Put a label on the opened tempeh with the opening date.
• If you won’t be using the opened block within 5 days, freeze it immediately instead of checking to see if you can save it.

Why fermentation doesn’t preserve tempeh forever

See also

Fermentation of tempeh gives it natural antibacterial properties from Rhizopus mycelium, making it less susceptible to spoilage than unfermented soy products such as raw tofu. However, fermentation does not create a shelf-stable product. Tempeh still contains a lot of water and protein, which promotes bacterial growth if left at room temperature or stored in the refrigerator for long periods of time. The USDA two-hour rule applies. Tempeh left at room temperature for more than 2 hours should be refrigerated or discarded. At warmer temperatures, the live fermentation culture also accelerates rapidly, accelerating overfermentation and making the tempeh stronger, more bitter, and ultimately unsafe.

Is it okay to eat tempeh with white mold?

yes. The white, fuzzy mold that grows on tempeh is a culture of Rhizopus oligosporus, which first fermented soybeans. It’s not a sign of corruption. It is a sign of a fresh and active product. The tempeh producer, Tempeh Co., states that a white, fuzzy appearance is the product’s healthiest state. Please eat normally. The only molding colors that indicate disposal are pink, green, blue, and orange.

What do the black spots on tempeh mean?

The black spots on tempeh are not pollution, but mature Rhizopus spores. As the mold culture ages, black or dark gray spots appear where the white mycelium grows. This is a completely normal stage in the fermentation life cycle and tempeh is safe to eat. Black spots can contribute to a slightly stronger, more intense flavor. As long as it has a good aroma and texture, there is no need to throw it away even if it has black spots.

How long does tempeh last after opening?

Once opened, tempeh can be stored in an airtight container in the refrigerator for 3 to 5 days. This applies to raw tempeh that has been cut but not yet cooked. Cooked tempeh can be stored, airtight, in the refrigerator for 3 to 5 days. If you know that you will not use the rest of the blocks open in that window, freeze them immediately instead of leaving them alone.

What does bad tempeh smell like?

Bad tempeh smells like ammonia or sharp chemicals. Fresh tempeh has earthy, mushroomy, and mild yeasty aromas that are recognizable as pleasant. Over time, the smell will become stronger and more pungent, this is normal. If the smell changes to ammonia or rotten stuff, you’ve crossed the line. If you’re not sure, checking for smell is more reliable than color, which is a borderline for tempeh’s age.

Can I eat tempeh after the expiration date?

If the package is still sealed and the tempeh stays consistently cold, it often is. Sell-by dates tell stores when to rotate inventory, not when a product is no longer safe. Unopened, refrigerated tempeh is often good for 5 to 7 days past its sell-by date. Vacuum-sealed, pasteurized tempeh will last longer. Open it, check the smell, check the color of the mold, and use the complete rot guide above. If you pass the test, there is no problem with cooking and eating it.

My tempeh tastes bitter. Has it gotten worse?

Not necessarily. Bitterness in tempeh is usually a sign of overfermentation, meaning the Rhizopus culture has matured past its peak and the flavor has grown stronger beyond its mild, nutty baseline. Overfermented tempeh is generally safe to eat, but it doesn’t taste very good on its own. Typically, cooking with a thick marinade, soy sauce, or sauce effectively masks the bitterness. Bitterness is a signal to discard only if it is accompanied by an ammonia odor, a slimy texture, and an alien mold color. If there are no other warning signals, a bitter taste alone is a quality issue, not a safety issue.