Tempeh is one of those "strange" foods that may cause you to scratch your head wondering not only what it is but how in the world you are supposed to prepare it. I tried it for the first time this week. It has this a flavour that seems to be a mix of mushrooms and nuts.

Tempeh typically comes in 8 ounce cakes. There are a number of cutting options: For steaks, simply cut the cake in half. For triangles, slice the cake in half, and then cut the 2 halves into 4 triangles. This option presents beautifully, especially if you are grilling the tempeh. For sticks-cut the cake into 8 equal sticks. You can also cube the tempeh, crumble it or cut it into very thin slices.

If you cook tempeh straight out of the package, it can have a bitter, bland taste that many will find unappealing. The best way to chase the bitterness is to steam or blanch the tempeh. First, cut the tempeh into desired shapes, then steam or blanch the pieces in about 1 inch of boiling water for about 10 minutes.

Now, your tempeh is ready to marinate. You'll need a flat baking dish and at least 1 cup of marinade. Ideally, the tempeh should marinate overnight, giving the tempeh enough time to absorb all the flavours. But if you're short on time, let it soak for at least 1 hour. Either way, flip your tempeh halfway through the soaking time, and rebaste it with extra marinade.

Marinade recipe possibilities are endless. I used a combination of olive oil, Organic Wheat Free Reduced Sodium Tamari Soy Sauce made by San-J, minced garlic, and ginger root powder . You can also add fresh herbs, lemon juice; tomato salsa ; reconstituted porcini mushrooms and plenty of fresh ground black pepper.

You can cook marinated tempeh in several ways. The easiest is to bake your tempeh in a 400 degree oven, basting occasionally with extra marinade. To grill tempeh steaks or triangles, heat your grill pan to high and cook for 3 to 5 minutes in each side. Do not disturb the tempeh for at least 3 minutes! This will ensure that the prized grill marks take hold. You can also pan-fry the tempeh over medium heat, cooking each side for about 5 to 7 minutes. If you have crumbled or cubed your tempeh, simply add it to your favourite stew, soup or chili recipe, in place of an equal amount of meat.

Enjoy!