— Mary Gerstein

So, um, I do a lot of different, you know, recipes with Tempe. Uh, sometimes I'll just, um, you know, slice it and do a saute on it. Uh, one of my kids' favorite one is we do a crazy curry bowl, which is a recipe that, uh, we came up with chef and foundation, um, for, uh, it's basically for schools. Uh, so it's large batches and that is basically where you take, um, the Tempe and a saute pan, saute it with just regular curry powder, like an Americanized yellow powder that you would get, you know, um, that says curry on it, um, and saute that. And then the other ingredients are chickpeas, onions, um, what else? Uh, snap peas and you, um, oh, and coconut milk over the top of that. And then salt and pepper, super easy, uh, ingredients that most schools would have. And then you basically, um, put the coconut water or coconut milk over that, uh, and make sure it's nice and yellow, and then you put that over rice. So, so good. But my kids love that one. But, um, for adults you might want to, you know, do kind of a little bit of a thicker kind of a patty and you can, you know, barbecue it, uh, you know, you can do it on a grill, um, you can crumble it and use it in like sauces, like a meat sauce, like a bolognese or something like that. Um, usually I would boil it before I'd use it in some of those methods just to be, helps to get rid of some of the bitterness off the top of that. Um, but yeah, so there's a lot of different ways to be able to keep Tempe. Um, and just in the package when you first get it from the store, uh, it lasts quite a while. I mean, I've had Tempe in my fridge for at least a couple weeks before using it, and it was fine. Um, you know, after you've cooked it, uh, there's that standard four to five days, um, after you've cooked a product to be able to, you know, get it out of the fridge, uh, and use it and you'll be able to sell right away if Tempe is not quite right. Taste pretty funky when it's gone bad.