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I cooked with tempeh for the first time recently.  The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick.  The recipe I was following suggested boiling it for 10 minutes before cutting and marinating, to reduce the bitterness, which I did.  After that prep I cut it into slices, marinated it in a peanut sauce (per the recipe) for about 4 hours, and then baked it.

The tempeh did not taste bitter but it was *chewier* than I expected.  What can I do to make it less chewy?  I can imagine a few options:

- boil it longer
- cut it into thinner pieces
- marinate it longer
- marinate it in something different
- cook it differently (temperature? duration?)

Or is this just how tempeh is and I'll get used to it?