Barbecued Tempeh

11 ingredients
6 steps

Ingredients

  • 1 lb tempeh, cut into 1/2-inch-wide strips
  • 2 tablespoons olive oil
  • 1 small yellow onion, minced
  • 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
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon cayenne

Directions

  1. 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. 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. 3
    Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
  4. 4
    Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
  5. 5
    Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
  6. 6
    Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

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