it's pretty tricky and batches can spoil very easily.

Since you haven't tried it, I suggest you try good commercially made tempeh first to find out whether or not big batches at home will be worthwhile for you.

I think she was asking about recipes USING the stuff!

did you have any recipes you'd like to share or are you just here to roll on the floor?

chopped in small squares and stir fried. I like to use some sesame oil and some soy, maybe some chili and five spice.

I stir fry w/ veggies and it turns out great!

I bought it from the store, I wouldn't have a clue how to make it! I guess I should have asked for recipes that use tempeh as an ingredient, LOL!

pan fried in deep oil. Sort of "french fry" style. They would eat it with ketchup or other condiment. We just sliced it off the end. I still occasionally like it that way. But it is great just cubed or thinly sliced and thrown into a stir fry. If you slice and fry it, it makes an ok sandwich filler also. Nice with potatoes. You can get it spiced, veggied, or a variety of ways, so look for what you like.

http://www.tempeh.info/recipes/recipes.php

My husband used to make a "curried" tempeh with stewed tomatoes, Indian spices, green peppers and onions served over basmati rice. I'll try to remember to ask him if he remembers the recipe when he gets home from his trip next week. And maybe I'll remind him that he hasn't made it for me in YEARS!

Just slice it about 1/4" thick and fry it in a pan with peanut or safflower oil (olive's about all that doesn't go well with it this way). When both sides have browned, set the pieces on a paper towel on a plate to absorb extra oil. It's great with ketchup, BBQ sauce, or whatever you would use for hash browns. It should have a slightly crunchy exterior. You can also add Old Bay, paprika, or whatever spices you like, but do it lightly and while it's still in the pan.

Almost ANY stir fry is good with tempeh. Cube it for that. You can also marinade it (for about an hour) before frying, using a store-bought bottle or a simple mixture of oil, soy sauce, and lemon juice (plus whatever spices you are in the mood for). Throw in some sliced or chunked mushroom at the same time if you want.

However you cook it, don't undercook it overcook it. I know that sounds obvious, but it isn't always easy to tell when you first start using it. Undercooked will make it seem dry (powdery?) on the inside. Overcooking is better, but that can make it crunchy. It doesn't actually need to be cooked, but it is wonderful if you get it right. Using a marinade will give you more flexibility in the cooking time.

I will check out the website, and all the ways you suggested to serve it.

This food blogger put out a cookbook called Peas and Thank You, which I checked out from my local library. I've not tried her recipes yet, but they look interesting. The food photography was excellent. Anyway, she has quite a few recipes in the book with tempeh. Here's her blog:

http://peasandthankyou.com/

She puts a lot of her recipes up at the blog, but I noticed the ones in the book are far more detailed.


Cher

and then pour b-b-cue sauce on it and eat. By the way, Trader Joe's has amazing prices on tempeh and b-b-cue sauce!

just rolling on the floor!!

Sometimes I even throw that combo over some pasta mixed with basil and lemon juice.