Barbecued Tempeh

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. 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. 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. 3

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

4. 4

   Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.

5. 5

   Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.

6. 6

   Return the tempeh to the sauce and cook for 10 minutes longer, then serve.