Tempeh has been a staple in Indonesian diet for over 2000 years. After knowing about the benefits of tempeh (fermented whole soy beans) for a year or two, I finally introduced it to my girls. I heard about it but never tried it until last year my friend cooked it and let us tried it. She cooked it in sambal so my girls didn't try it but my hubby and I did. My hubby didn't really like the nutty taste but I thought it was not too bad.
I prefer to slice mine thinly so that it would be well seasoned. I made this non-spicy version for my girls using half of the tempeh shown below and the other half I made it with my sambal tumis. My Edda loved this non-spicy tempeh a lot and even requested to keep some for the lunch box the next day. The tempeh took the flavor of the marinade and actually quite delicious. I can see this being sandwich in bread and make a good burger.
Picture of tempeh
Don't freak out if you see black spots on your tempeh. It is still edible, just that it is more ripen and age more than the white one. I read that the flavor might be more intense as well. But if you see color other than black and white, discard or refund it. Another indicator that it is spoiled is that it becomes slimy and smell bad.