Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

Ingredients

4 serv.

tempeh, cut into 1/2-inch-wide strips↗1 lb
olive oil↗2 tablespoons
small yellow onion, minced↗1
garlic clove, minced↗1
peeled and minced fresh ginger1 1⁄2 teaspoons
can crushed tomatoes↗1 ounces
unsulphured molasses↗1⁄4 cup
Dijon mustard↗1 tablespoon
tamari or 3 tablespoons other soy sauce↗3 tablespoons
rice vinegar↗1 tablespoon
cayenne↗1⁄8 teaspoon

Step-by-step instructions

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

Source: food.com

Original recipe ↗

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