Barbecued Tempeh Recipe

Ingredients for Barbecued Tempeh

• 1 block (8oz) tempeh
• Olive Oil
• Yellow Onion
• Garlic Clove
• Fresh Ginger
• Crushed Tomatoes
• Unsulphured Molasses
• Dijon Mustard
• 2 tablespoons tamari or soy sauce
• Rice Vinegar
• 1/4 teaspoon cayenne pepper (or to taste)

How to Make Barbecued Tempeh

1. Place 1 block (8oz) tempeh in a medium saucepan, cover with water, and bring to a simmer. Cook for 10 minutes.
2. Drain the tempeh and pat it dry with paper towels.
3. Set the tempeh aside.
4. Heat 1 tablespoon of oil (vegetable, canola, or coconut) in a large skillet or wok over medium heat.
5. Add the tempeh and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. Remove the tempeh with a slotted spoon and set aside.
7. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 tablespoon grated ginger to the skillet. Cover and cook, stirring occasionally, until softened, about 5 minutes.
8. Stir in 1 (14.5 ounce) can diced tomatoes, 1/4 cup molasses, 2 tablespoons Dijon mustard, 2 tablespoons tamari or soy sauce, 2 tablespoons apple cider vinegar, and 1/4 teaspoon cayenne pepper (or to taste). Bring to a boil.
9. Reduce heat to low, and simmer, uncovered, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15-20 minutes.
10. Return the tempeh to the sauce and cook for another 10 minutes, allowing the tempeh to absorb the delicious barbecue flavors.
11. Serve hot. Enjoy!