Any tempeh makers want to share their success cooking tempeh? I went to a class with Sandor and Frank Cook in Asheville, and they cooked up tempeh in a way that was so tasty, but I've made it sense and it hasn't been nearly as exciting. I can get through the fermentation part, but I haven't figured out a good way to cook out the mold but preserve the fresh taste of the fermented beans. If I fry it, it just tastes like generic fried food. So far dry-toasting it in a pan seems to work the best, or maybe baking it...any thoughts?
-Sara Kinney
Asheville, NC