As often with foods (and most of life in general), there's more than one way to do it.

Tempeh can be cooked by itself (fresh, hand-made tempeh is great this way, as you may have sampled)

Tempeh can also be cooked in stir-fry, baked dishes, marinated or not, used as an entree or a side t just about any meal (or snack) of the day -- quite versatile! All while supplying a great portion of vegetable protein and vitamin B12

Pan-Fried Tempeh

• Cut "logs" of tempeh, say 1/4" or slightly larger slices, off the patty
• Heat a skillet/frying pan at medium to high heat with veggie oil (refined coconut oil is a treat!)
• Once the oil is hot, place the sliced tempeh in the pan, all on the same side
• As the tempeh cooks, slowly roll all pieces to the next side, eventually frying it on all sides (more than once)
• Add additional oil as necessary to keep the uncooked sides from sticking
• Once the tempeh has cooked to a golden brown on all sides, pour tamari/soy sauce over the tempeh still in the pan (note, there will be a sizzle, explosion of steam and the deliciously fried tempeh will be re-hydrated, salted and ready to go)