Tahini Korean Bbq Tempeh Recipes

TAHINI KOREAN BBQ TEMPEH

Tahini Korean BBQ Tempeh image

This recipe comes from Smiling Hara Tempeh's website except I double the amount of sauce since their recipe is developed for wraps.

Provided by Phitney

Categories Tempeh

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon coconut oil
1 (12 ounce) package tempeh
2 tablespoons tahini
3 tablespoons tamari
2 tablespoons agave nectar
2 teaspoons ground ginger
1/2 cup water

Steps:

Heat oil in skillet on medium-high heat.
Cut tempeh into 1/2-inch chunks.
Stir fry tempeh until golden brown on all sides.
Mix sauce ingredients (tahini, tamari, agave nectar, ground ginger, and water) in pot.
Bring sauce mixture to a boil.
Add tempeh into sauce and mix together, coating each chunk thoroughly.
Reduce heat and simmer for 2-3 minutes until sauce thickens slightly.

Nutrition Facts : Calories 494.7, Fat 32.5, SaturatedFat 10.7, Sodium 1536.9, Carbohydrate 22.7, Fiber 1.9, Sugar 0.5, Protein 37.2

EASY BAKED TEMPEH

Easy Baked Tempeh image

Recipe I found at RecipeSource.com and altered to suit my tastes. The sauce adds a lot of flavor to the tempeh. As it's thickening, you can adjust the spices to your liking. Good served over rice!

Provided by Yogi8

Categories Tempeh

Time 1h

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces tempeh, cut into bite-size pieces
8 ounces tomato sauce
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup cider vinegar
1/4 cup soy sauce or 1/4 cup tamari
1/4 teaspoon curry powder
1/2 teaspoon ground ginger

Steps:

Saute onion in oil till almost tender.
Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes.
Mix in tempeh and transfer to a baking dish.
Bake at 350 degrees for 30 minutes, or till completely heated through.

BARBECUED TEMPEH

Barbecued Tempeh image

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.

Provided by Sandi From CA

Categories Tempeh

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 391.1, Fat 19.5, SaturatedFat 3.5, Sodium 946.7, Carbohydrate 36.6, Fiber 2.5, Sugar 12.7, Protein 24.5

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