I eat it. I prefer it to tofu, because it's a whole soy food, and has beneficial bacteria.
Tempeh should always be steamed or poached (or otherwise precooked before using) unless it is labelled "ready to eat."
I used to fry it in a bit of sesame oil (tastes kind of chickeny or fishy). Now, I usually make "mock chicken salad" with it. Basically just steam it for about 20 minutes. When cool, mash it with a fork, then add ingredients you would add to chicken salad (I use grapeseed-oil based mayo, mustard, chopped celery, onion powder. You can also add chopped pimentos or olives or capers...whatever floats your boat!)
You can also steam then crumble and stir-fry in a bit of oil, and use it instead of meat in chili or pasta sauce.
I've also seen recipes for dips using blended tempeh.
I'm sure that
www.vegsource.com has recipes.
