— Kathleen Ciolek

I think that the, the mistake that a lot of people do is they just go right in with Tempe, so they'll open the package and then just kind of season it and put it into a pan. I think that the best way to start with Tempe for my own liking is I'll actually take the Tempe and boil it for, um, you just a, just a couple minutes. And it basically kind of gets rid of that kind of funky fermentation kind of, uh, flavor to it unless you like that, which is fine. But I'll usually boil it for, um, like three to four minutes and then I'll take it out and then I'll slice it nice and thin and then, um, marinate it and usually bake it off and then put it into other things. Now I'll, I'll also just, um, you know, boil it, slice it, and then put it into like a stir fry or something like that, which is fine, um, as long as you have the seasoning to be able to come along with that. So I think what I always uh, do is I'll start with a boil to be able to get that down. Um, and look, it's not going to be dry anymore. When you boil it that same way, then I slice it pretty thin and I'll do a marinade on it. And if I want a crispiness, I'll usually bake it up. If I don't want it to be as crispy, um, I might even do it a little thicker and then do it into a stir fry. Now you can also crumble Tempe as well too. So I've done a lot of different, um, you know, pasta sauces, uh, with like a crumbled, um, Tempe or you can even do like a taco filling with Tempe as well too. Uh, just kind of depends on, you know, your liking for those, but starting out with boiling, then, um, slice it or crumble as you want, season it and then cook it after that.