Super Easy BBQ Tempeh
1 tablespoon minced red onion
1 jalapeño, minced
1/2 teaspoon minced garlic
3/4 cup ketchup
1 1/2 tablespoons mustard
1 tablespoon dark brown sugar
2 tablespoon pure maple syrup
1/2 (8 ounce) block tempeh, sliced 1/4" thick (I use LightLife organic)
1. For sauce, mix onion, jalapeno, garlic, ketchup, mustard, sugar, and maple syrup.
2. Put 1/2 BBQ sauce mixture on bottom of shallow, cold nonstick pan. Place tempeh 1 piece thick over sauce in pan, and top with remainder of sauce.
3. Cook at low heat until sauce bubbles, and then turn every few minutes, uncovered, until it caramelizes (about 8-10 minutes).
I eat this in a pita with vegan cheese, but it would be yummy in any other BBQ related recipe, or even with tofu or garbanzos. Great for inexperienced/lazy/busy cooks! This is really easy to make in large quantities!
SO HOW'D IT GO?
i really dug this recipe. it was super easy to make and the sauce was simple, yet awesome. i'll definitely make this again
I didn't use the sauce as specified in this recipe, because I had some homemade that's been sitting in my fridge for a while, along with some tempeh that's just about expired. But I liked the idea of carmelizing the tempeh with barbeque sauce, so I tried it out. It tasted good, but even after over 1/2 hour of heating on low, it wasn't cooking. Eventually the sauce carmelized, but the tempeh never really did. It tasted just like warm uncooked tempeh with barbeque sauce. Would've been great if it got a little crispy. Maybe I should've upped the heat or maybe I had too much sauce in the pan.
However, I should note that this was one of my best experiences with tempeh. No cringing or wincing or forcing it down. This might be because I used a different brand than I have in the past (used White Wave- original soy brand this time). Even straight from the package I sort of liked how this kind tasted. I don't know, though.
I should also note that I'd probably think a pile of dirt tasted good if it was covered in barbeque sauce.