8 ounces tempeh, crumbled (about 2 cups)
Salt and pepper
1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the tempeh. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until the tempeh is deeply colored and crisp on all sides, 5 to 7 minutes.
2. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and pepper and use immediately or cool, cover, and refrigerate for up to 3 days.