This can be an appetizer, snack, or base of a meal.  You slice the tempeh between 1/4-3/8 inch thick and fry in a high heat oil until nicely browned.  I highly recommend brining as a way to get moisture into the tempeh so it doesn't soak up too much oil while cooking.

Basic Brine

2 c water

1/4 c brown sugar

3T salt

Serve it up with a condiment of your choice.

How about deep fried with:

• buffalo wing sauce
  

• truffle salt
  

• kim chee
  

• honey mustard
  

• sauerkraut and mustard
  

• ranch dressing
  

• ketchup
  

Fried is such a good way to introduce people to the mild, nutty flavor and meaty texture of tempeh.  We love it with hot wing sauce and on top of a big salad.  We also love it in tacos, quiches, ramen and sandwiches!