Barbecued Tempeh Recipes

MARINATED BARBECUED TEMPEH

Steps:

• Slice the tempeh into 6 or 8 rectangles, depending how wide you want the "ribs" to be.
• Steam the tempeh for 15 minutes to soften.
• Whisk together lemon juice, oil, tamari, chili powder, smoked paprika, garlic, oregano and sririacha in a shallow dish or plate.
• Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for at least 2 hours or overnight.
• Prepare a grill for medium heat cooking.
• Grill tempeh, flipping once, until browned and hot throughout about 4 minutes on each side.
• Transfer to a plate and serve with barbecue sauce on the side if desired.

GRILLED BBQ TEMPEH STEAKS

Steps:

• Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
• Prepare a grill or grill pan for medium heat.
• Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
• Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
• Transfer the grilled tempeh to a platter and serve immediately.

BARBECUED TEMPEH

Steps:

• 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.
• 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.
• 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 the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
• Return the tempeh to the sauce and cook for 10 minutes longer, then serve.