Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds, Rhizopus spp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe industry with consumption of tempe reaching 8.5 kg per person per year in Indonesia. However, the export of tempe seems still impossible due to its perishable characteristic whose shelf life is very short. Pre-blanching and vacuum packaging were expected to extend the shelf life of tempe. This research was aimed to study the application of blanching and vacuum packaging on the shelf life of fresh-seasoned tempe. Steam blanching at 80oC for three minutes was selected from pre-investigation for pre-treatment of the tempe without inducing cooked-tempe characteristic. The results of this research study revealed that steam blanching and vacuum packaging were able to extend the shelf life of fresh-seasoned tempe for two days in room temperature (23-24oC), 32 days in refrigerated temperature (4-6oC), and 49 days in chilling temperature (0-4oC). The pH of tempe was found to be increasing during storage with more tenderized texture during storage.