Barbecued Tempeh
By pattie_d
Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 4
- 15 mins
- 75 mins
Ingredients
- 1 lb
- tempeh, cut into 1/2-inch-wide strips
- 2 tablespoons
- olive oil
- 1 small
- yellow onion, minced
- 1 1
- garlic clove, minced
- 1 1/2 teaspoons
- peeled and minced
- fresh ginger
- 1 (14 ounce) can
- crushed tomatoes
- 1/4 cup
- unsulphured molasses
- 1 tablespoon
- Dijon mustard
- 3 tablespoons tamari or 3 tablespoons
- other
- soy sauce
- 3 tablespoons
- other
- soy sauce
- 1 tablespoon
- rice vinegar
- 1/8 teaspoon
- cayenne
Preparation
Step 1
Directions:
Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2 Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3 Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4 Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5 Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
6 Return the tempeh to the sauce and cook for 10 minutes longer, then serve.
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