How do I make tempeh less chewy?
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?