Editing Tempeh (section)

==Preparation==
[[File:Tempe Burger.jpg|thumb|right|[[Tempeh burger]]]]
In the kitchen, tempeh is often simply prepared by cutting it into pieces, soaking in [[brine]] or a salty sauce, and then fried. In Java, tempeh is often traditionally prepared by cutting it into pieces, marinating it in a mixture of ground [[garlic]], [[coriander]], [[turmeric]], salt and water; then deep fried,<ref>{{Cite web|url=https://cookpad.com/id/resep/10820940-tempe-goreng-garit|title=Resep Tempe Goreng Garit oleh pawon mommy najam|last=Najam|first=Pawon Mommy|website=Cookpad|date=12 October 2019 |language=id|access-date=2019-10-17}}</ref> and it's often served with ''[[sambal|sambal ulek]]'' chili paste. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews.<ref>{{Cite news|url=https://www.thekitchn.com/five-tips-for-preparing-tempeh-63906|title=Five Ways to Prepare Tempeh|work=Kitchn|access-date=2018-01-19}}</ref>

Tempeh performs well in a [[cheese grater]], after which it may be used in place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior. Its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, it will create white feathery fluff which bonds the cut—this is the Rhizopus mold still growing—this is normal and perfectly edible.{{citation needed|date=October 2020}}