Barbecued Tempeh With Bell Peppers

I'm learning to cook with tempeh. This is marinated, then simmered in barbeque sauce, and can be served over rice or made into a sandwich with whole grain buns. Adapted from Vegetarian Times.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄4-1⁄2 cup soy sauce
• 2  tablespoons  rice wine vinegar
• 4  teaspoons lemon juice
• 2  teaspoons honey
• 1 (8 ounce) package tempeh
• 1  cup  sliced sweet onion
• 2  medium red bell peppers or 2  medium green bell peppers, sliced in strips
• 1  teaspoon  minced garlic
• 3⁄4 cup water
• 1⁄4 cup tomato paste
• 1 -2  tablespoon molasses
• 1 -2  tablespoon dark brown sugar
• 2  teaspoons  whole grain mustard
• 2  teaspoons apple cider vinegar
• 1  teaspoon chili powder
•  salt
•  fresh ground black pepper

Directions

1. Marinade:
2. In small bowl, combine marinade ingredients and mix well.
3. Tempeh:
4. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
5. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
6. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
7. Serve over rice or use as a sandwich filling in a bun. Enjoy!