Crumble. Cut the tempeh block into quarters and crumble it into pieces about the size of a US dime directly into a large saucepan.
Add liquid. Cover the tempeh crumbles with vegetable broth (4-5 cups) and add soy sauce (if using).
Simmer. Bring the ingredients to a slow simmer, cover the saucepan, and simmer the tempeh for 15-20 minutes.
Drain and dry. Drain the crumbles. Press with the back of a spoon against the side of the colander to press out the moisture.
Finish. Add cooked tempeh to your favorite recipes (see post for ideas).
The nutritional information is based on a 2-ounce tempeh serving.
If you don't have time to crumble tempeh, you can cut it into small cubes. This saves time and is more comfortable if the motion is sensitive to your hands.
Adjust the broth amount depending on the tempeh you are using and the size of the cooking pot you are using.
If you want to steam the tempeh, you will get the benefit of softening and cooking the tempeh. It will also help reduce bitterness. You won't get the flavor benefit of simmering. Place aromatics such as garlic or chili peppers in the steamer basket to enhance the flavor.