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    You are in: Home / Recipes / Barbecued Tempeh Recipe
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    Barbecued Tempeh

    Barbecued Tempeh. Photo by Sandi (From CA)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Sandi (From CA)'s Note:

    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.

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    Units: US | Metric


    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.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on March 23, 2010


      I made some changes, but FANTASTIC! I broke up the tempeh, simmered, drained, strainer and patted dry with a towel. I added a bit of olive oil and sauteed the crumbles for about 10 minutes, used Jack Daniels BBQ sauce and had a fresh, soft Portugese roll! Best dinner in a while and I did it within my WW points for the day! THANK YOU for posting!

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    • on March 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.

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    • on October 25, 2012


      Liked this tempeh recipe! I am a fan of tempeh and of the preparation method outlined in this recipe. The BBQ sauce was fine, but there's others that I like better that we've made that I could see using with this dish, so it has definitely given me some ideas (especially of how I can participate when my husband is making pulled pork for himself and other guests). Thanks, Sandi!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Barbecued Tempeh

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 391.0
    Calories from Fat 175
    Total Fat 19.5 g
    Saturated Fat 3.5 g
    Cholesterol 0.0 mg
    Sodium 946.7 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 2.4 g
    Sugars 12.7 g
    Protein 24.5 g

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