My Indonesian friend introduced me to tempeh, which has to be one of the most versatile (and healthy) foods. You can toast it for a quick snack, but it disappears into nearly every type of sweet or savory dish, or it can be the main attraction. I've put it into a meat red-sauce for added texture and protein. +1 would eat again.
Tempeh in Indonesia is great; it takes nothing like the tempeh I’ve had in the states. Admittedly I stopped trying over a decade ago because the disparity was so great. Can you finally get good tempeh in the US?
