Slice the tempeh 1/4 to 1/2 inch thick. Get a high-heat oil screaming hot, think grapeseed or avocado. Lay the strips away from yourself (please don't burn yourself!) into the oil and fry for 2-3 minutes per side. 

Put in your favorite sandwich, taco, salad, soup or whatever you want a good amount of mycellicious (trademark) protein in.

Cube the tempeh into approximately 1/2 by 1/2 inch cubes, get the oil good an hot and toss it in. Let it sit until browned, toss it, repeat. All sides don't need to be browned, the steam from the browning outside will cook the inside nice and gentle. Throw on your favorite sauce, think General Tso or Buffalo, and toss it some more. Add to whatever you want.

Same principle. Hot oil, hot pan, crumble the tempeh up between your fingers, toss it in, and keep it moving. My favorite way to serve it is over pasta.

Cut it in half right down the middle, leaving you with two solid 4 inch by 3 inch slabs. Steam the slabs for about 5 minutes and then pan fry on both sides until it browns. Don't be afraid to marinade after steaming. Pan fry, grill or roast and enjoy it as the main protein on the plate or in a bun!

For a decadent treat, cut it in half and prepare a 3-stage dredge: flour or starch, egg or flax wash, and panko. For extra crunch, repeat the first two steps. Deep fry at 350°F until golden or pan-fry in plenty of oil. Perfect for a sandwich or however you like!

Steam tempeh over a rolling boil for 10 minutes. Marinate for up to one hour but up to overnight in your favorite teriyaki, barbecue, salad dressing or whatever you find to be delicious! Pop it on the grill and get some of those cross-hatch marks on both sides and you're good to go.

Cut it up however you want, toss or drizzle lightly in oil, and cook it until it's crispy on the outside and still moist on the inside.

Slice into 1/4-inch strips and place in an oiled pan. Make a balanced marinade (salty, sweet, tart, and umami if desired) and pour over the tempeh to just cover. Coat both sides, bake covered for 20-25 minutes, then uncovered for 20-35 minutes until reduced. Deglaze the pan with your choice of liquid for a flavorful drizzle. I call this one: The Anniversary.