Tempeh does not need to be dried, it is ready to use as is. Tempeh can be boiled, stewed or breaded, but it is best fried or deep-fried in oil until crispy. The thinner you slice the tempeh, the crispier the end result. Use plenty of oil for frying and add spices to the pan only at the end. The traditional Indonesian way is to fry it until crispy and then season it with a drizzle of sweet soy sauce. Ginger, chili and garlic are also good seasonings. Sesame oil is unbeatable for frying. The product may be made from multiple pieces to minimize waste. Key Flag Product. Finnish family business and the unique Päijänne water is used in the production. Storage below +6°C. GMO-free soy is used in production