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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 4 servings |
||
| Calories 385 | ||
| Calories from Fat 174 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1027mg | 42% | |
| Potassium 1088mg | 31% | |
| Total Carbohydrate 35.8g | 11% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 16.4g | ||
| Protein 23.6g | 47% | |
Barbecued Tempeh
By: Sandi (From CA)
Jun 9, 2007
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.
SERVES 4
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 other soy sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon cayenne
Directions
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.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Sir Woody Hackswell
On Mar 12, 2008
This is a GREAT recipe! This recipe was my first tempeh ever, and it ROCKS! I never knew how easy it was to make your own BBQ sauce, too! (No preservatives or chemicals, too!) I did do a couple of minor modifications, mostly due to what I had on hand. Instead of cayenne, I used chipotle peppers. Great smoky, spicy flavor! For some reason I saw "tamari" and thought tahini (sesame seed paste) and added that. It still seemed to work. (Even though I did put the soy sauce in, too). The recipe calls for 16oz of tempeh; most tempeh is sold in 8 oz. To make up for the lost bulk, I added some shitake mushrooms to the mix, which worked well. I also served this over quinoa (made with oil, thyme, rosemary, and oregano). This worked EXCELLENT.
From: Chef GillianSand
On Jan 24, 2008
I used maple syrup instead of the molasses and it was terrific served with flax penne. My husband requested it again, even before he was finished with this meal!
From: soulmatesforever
On Jun 18, 2007
This was sooo good! I used 1 cup bottle BBQ sauce instead of the homemade version as I was pressed for time.
From: la shananigans
On Jun 6, 2008
Really good, easy to make and ingredients I usually have on hand, I'm sure this will be a regular now at my house. I added some cremini mushrooms and some fresh ground black pepper and cumin in addition to the cayenne, also loaded up on the ginger and garlic. Nice and spicy! For the can of tomatoes I used Muir Glen brand fire roasted diced tomatoes with green chilies, these are by far my favorite canned tomatoes and the chilies added a nice little extra kick. Loaded it all up on a whole wheat bun for a very satisfying BBQ sandwich.
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