I like to put it in Thai-style curry. Some store-bought Thai curry paste (either red or green), coconut milk, red bell pepper, mushrooms, scallions, cilantro, whatever other vegetables, and tempeh cut in bite-sized pieces - served with jasmine rice.

Then there's a recipe in Madhur Jaffrey's World of the East Vegetarian Cooking for bite-sized tempeh pieces coated in spices and deep-fried. It could be a snack food or a main dish. Unfortunately I don't have the recipe here and haven't made it enough times to know it by heart. But it's really good, if you can find the book in the library or whatever.

Then there's gado-gado, the Indonesian dish that was in one of the popular vegetarian cookbooks back in the day - simple steamed tempeh and green beans with a spicy peanut sauce. I don't have a favorite recipe for that one either, but there are lots of recipes online - google "Indonesian tempeh green beans" or "gado-gado."