I added a couple of extra cups of water at the end to save the soup because it was just TOO SALTY — maybe my bean liquid is saltier than the brand everyone else used... or maybe less is more if you make this with stock cubes. (isachandra.com)
Since tempeh is not packed in water, there is no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans. (foodandwine.com)
It only took 2 hours for them to soften, although I had to add 2 extra cups of water at the end before refrigerating it because it was very very thick. (epicurious.com)