Check out the "look inside" feature of this book-
I got it from my library and bought a used one I like it so much.
The recipes are very well thought out, like how to manage cooking time for efficiency, that you can sub other things for tempeh.
Anyway, I've taken quite a liking to tempeh. I don't even bother with simmering anymore, though I do rinse.
I also use a hot lightly greased cast iron (for everything). I slice it on the diagonal, or crumble, put in a hot pan, then pour a mix of Braggs aminos (or soy sauce, teriyaki)a bit of liquid smoke, a bit of syrup, and about the same amount as everything else of water, pour over and cook till absorbed.
I used to love Reuben sandwiches-sauerkraut, thousand island dressing, melted cheese and corned bxxf. With veganization of vegan mayo and Daiya cheddar and tempeh, oh mercy that is good. Grilled on rye.