Deep fried non-vinegar group, red bean, mung bean and quinoa.

The red bean tempeh has a strangely sour end taste, because it was actually grown without vinegar. The same happens with the mung bean tempeh here. Kamile described it as a "almost like lemon" sour taste. Jiwei said she wouldn't eat it, because it is too acidic. The quinoa tempeh smells very neutral, also tastes nice and crunchy. It is more chewy and softer than poppy seed, nicer to swallow.