Ingredients for Barbecued Tempeh
- 1 (8 ounce) package tempeh
- 1 tablespoon oil (vegetable, canola, or coconut)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon cayenne pepper (or to taste)
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How to Make Barbecued Tempeh
- Place 1 block (8oz) tempeh in a medium saucepan, cover with water, and bring to a simmer. Cook for 10 minutes.
- Drain the tempeh and pat it dry with paper towels.
- Set the tempeh aside.
- Heat 1 tablespoon of oil (vegetable, canola, or coconut) in a large skillet or wok over medium heat.
- Add the tempeh and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Remove the tempeh with a slotted spoon and set aside.
- 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.
- 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.
- Reduce heat to low, and simmer, uncovered, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15-20 minutes.
- Return the tempeh to the sauce and cook for another 10 minutes, allowing the tempeh to absorb the delicious barbecue flavors.
- Serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
50g
Fat
17g
Carbs
12g
