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.

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

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from food.com

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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