— Nishanth Panchakshari

So the real deal is that you don't wanna boil it, but you want to steam it so that it sort of adds more flavor to the Tempe itself. It may open, um, the, um, spores a little bit. Uh, I don't boil, boil it. And the other thing that I do with it is that I take a square of Tempe and I score the back of it with a big X. And then first I let it sit and then, uh, I let it sit in, in a, a stock and then I will steam it, uh, as with the prescribed time and find that that works well for me. And I will also say that, um, I never ate, I was a vegan for about five years before I even had Tempe or tofu because they were two foods that just seemed so unappealing to me. So, um, because of the pre-soaking and the stock method, uh, that adds a lot more flavor, uh, to, uh, the Tempe and I will add some fresh garlic or I will add some granulated garlic. And the same goes for the tofu recipe because you can monitor the texture of that dish by your oven temperature and the length of cooking it.