Barbecued Tempeh

Overall rating: 4.5 stars 5 Ratings     Recipe added by veganceleste
Category (vegan): Tempeh
Serving Size:
Recipe Servings4
Prep Time:
Recipe Prep time20 mins
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Barbecued Tempeh

Ingredients

1 pound (16-ounce) tempeh, cut into 1/2-inch-wide strips
2 tablespoons olive oil
1-2 garlic cloves, minced
1 small yellow onion, minced
1/8 teaspoon cayenne
1 1/2 teaspoons fresh ginger, peeled and minced
1 (14-ounce) can crushed tomatoes
1 tablespoon Dijon mustard
3 tablespoons tamari or soy sauce
1/4 cup unsulphured molasses
1 tablespoon rice vinegar

Instructions

Place tempeh in a medium-sized saucepan with water. Cover and bring to a simmer, and cook for 10 minutes. Drain tempeh and pat to remove excess water. Set aside.

Place oil in a large skillet or wok over medium heat. Add tempeh and cook, turning, until brown on both sides, about 5 minutes. Remove with a slotted spoon and set aside.

Add the onion, garlic and ginger to the skillet. Cover and cook, stirring a few times until softened, about 5 minutes.

Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 13-15 minutes.

Return tempeh to the sauce, and cook for 10 minutes longer. Serve warm.

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5 comments

Guest
Guest
Posted on 03 / 17 / 2009 report abuse
Tempeh is a delicious food! Seriously! ;D
Lindalou
Lindalou
  • vegan
Contributions
+37
Posted on 01 / 16 / 2011 report abuse
Make sure the tempeh is brown and crispy, then it is very good.
Chia
Chia
  • vegetarian
Contributions
+1851
Posted on 02 / 04 / 2013 report abuse
Boiling the tempeh softens it and makes the grains and soybean easier to chew and digest.
annfewell
annfewell
  • mostly-vegetarian
Contributions
+21
Posted on 04 / 30 / 2013 report abuse
I haven't used tempeh yet. Why do you boil it before you fry it?
Cidtalk
Cidtalk
  • non-vegetarian
Contributions
+4
Posted on 12 / 03 / 2013 report abuse
I will be trying this recipe. I WANT to love tempeh, but so far, it's been a rough road:)

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