I'll be honest - when I first tried tempeh, I wasn't impressed. The nutty, fermented soybean cake seemed bland and had this chewy texture that didn't win me over. But after years of experimenting in my kosher kitchen, I've cracked the code on making tempeh absolutely delicious. The secret is all in the preparation and this crispy baked version with tangy BBQ sauce has converted even my most skeptical dinner guests. Tempeh originates from Indonesia, where it's been a protein staple for centuries. Unlike tofu, tempeh is made from whole fermented soybeans, which gives it more texture and a slightly earthy flavor. What I love about working with tempeh is that it's incredibly versatile and packed with protein, making it perfect for kosher meals where you want something substantial without meat. The fermentation process also makes it easier to digest than regular soybeans. The key to crispy tempeh lies in two steps: steaming it first to remove any bitterness, then coating it properly before baking. I steam my tempeh for about 10 minutes, which mellows the flavor and helps it absorb the BBQ sauce better. After patting it completely dry, I coat each piece in a mixture of cornstarch and spices. This creates an incredible crispy exterior that stays crunchy even after saucing. The cornstarch trick works because it forms a light coating that crisps up beautifully in the oven. This dish works wonderfully for weeknight dinners or casual entertaining. I like to serve it alongside roasted vegetables and quinoa for a complete meal, or slice it up for grain bowls throughout the week. The BBQ sauce I use is a simple homemade version with tomato paste, apple cider vinegar, and a touch of maple syrup, but you can absolutely use your favorite store-bought kosher BBQ sauce if you're short on time.