Cut tempeh into uniform half-inch cubes or slices for even cooking. Pat pieces dry with a paper towel — surface moisture is the enemy of crispiness. Toss with olive oil, salt, pepper, and any spices. Using a marinade? Soak at least 20 minutes at room temperature or up to 2 days in the fridge. Shake off excess liquid before cooking. Preheat air fryer to 380–390°F before adding the tempeh.

With the air fryer preheated to 380–390°F, arrange tempeh in a single layer in the basket with space between pieces. Overcrowding traps steam and kills the crisp. Cook 10 to 16 minutes total. Shake the basket every 4 to 5 minutes for even browning. Start checking at 10 minutes if pieces are small or your air fryer runs hot. Go the full 15 to 16 minutes for deeper color and a firmer chew. Doneness is visual and textural — no thermometer needed.

Tempeh is done when the exterior is golden brown, crispy to the touch, and firm with no soft spots. Rest for 1 to 2 minutes after removing from the basket so the crust sets. Serve immediately for best crispiness. Works great in rice bowls, salads, wraps, or tossed in sauce. Avoid skipping the oil coating, overcrowding the basket, and skipping the mid-cook shake. Bitter flavor is natural — marinating before cooking reduces it significantly.