Sunday, August 22, 2010

Barbequed Tempeh

A while ago, I wrote about the Italian-flavored tempeh and described tempeh.  This recipe is another excellent way to prepare tempeh.  At very least, the barbequed sauce that it makes is phenomenal.  I highly recommend at least trying the BBQ sauce.  You won't be sorry you did!  We've been making this recipe since May 2009 nearly every month.  The picture doesn't look too appetizing, but I promise it's great!

  • 2 lb tempeh, cut into 1/2 inch wide strips
  • 2 tablespoons olive oil
  • 1 small yellow onion (can be omitted, if needed)
  • 1 garlic clove, minced
  • 11/2 teaspoons peeled and minced fresh ginger
  • 1 14 oz. can crushed tomatoes
  • 1/4 cup unsulphured molasses
  • 1 tablespoon dijon mustard
  • 3 tablespoons tamari or other soy sauce
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon cayenne
  1. 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 and set aside.
  2. Add the onion, garlic, and ginger to the skillet, cover, and cook, stirring a few times, until softened, about 5 minutes.
  3. Stir in the tomatoes, molasses, mustard, soy sauce, vinegar, and cayenne and bring to a boil.
  4. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop flavor for 15 minutes.
  5. Return tempeh to the sauce and cook 10 minutes.

Original recipe here

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