Tempeh is cooked soy beans bound together in a flat cake by a white (mycoprotein-based, I think) culture - a bit like the white rind on a Brie. It's nutty, nutritious, delicious and a bit odd, all at the same time. This way of cooking it is fab (and very good with beer). Imagine cripsy, spicy matchsticks of nutty fish :)
One block of tempeh
Good generous cube of ginger
4-6 cloves of garlic
1 tsp tumeric
½ tsp chilli powder
Salt, to taste
Peel and roughly chop the ginger and garlic. In a pestle and mortar, grind the ginger and garlic to a paste with the tumeric, chilli and salt.
Slice the tempeh block finely into matchstick-sized pieces (if you can manage it, that is - they may end up a little bigger). Mix the tempeh slices with the ginger-garlic paste.
Heat a little olive oil in a non-stick frying pan, and tip in the tempeh pieces covered with their gingery-garlic paste. Saute for 5 minutes or so, keeping them moving every now and then, until the tempeh pieces pick up colour and delicious, spicy, nutty smells begin to waft up from the pan.
Drain on kitchen paper, sprinkle with more salt if needed, and feed to face (don't forget the cold beer).