Very enjoyable if prepared correctly. The trick is to steam the pieces for 10 minutes and marinate for 24 hours before caramelizing them in a pan. Was very tasty in a fried rice. Highly recommended for people with a wheat or corn intolerance.
Well, I'm not an experience cook of Tempeh nor consumer thereof, but following recipes, I still could not get over the strong fermented taste. Unfortunately not my cup of tea, or should I say...chickpeas ;)