Name: BBQ Tempeh
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 block tempeh (8-ounce block); 2 tbsp grapeseed oil (or other neutral cooking oil); 1 cup ketchup (organic); 4 tbsp maple syrup; 3 tbsp apple cider vinegar; 2 tbsp soy sauce (or tamari); 2 tbsp molasses; 1 tbsp vegan worcestershire sauce; 1 tbsp liquid smoke; 1.5 tsp smoked paprika; 1.5 tsp chili powder; 0.75 tsp black pepper; 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.125 tsp cayenne pepper (optional); 1.5 tbsp arrowroot powder (or cornstarch); 3 tbsp water (cold)

Instructions

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1

Slice tempeh (1 block) crosswise into 0.5 inch thick strips. Turn each strip on its side and slice in half lengthwise to create thinner pieces.
2

Optional: Place the tempeh in a steamer basket and steam for 10 minutes to remove any natural bitterness.
3

Prepare the sauce by whisking ketchup (1 cup), maple syrup (4 tbsp), apple cider vinegar (3 tbsp), soy sauce (2 tbsp), molasses (2 tbsp), vegan worcestershire sauce (1 tbsp), liquid smoke (1 tbsp), smoked paprika (1.5 tsp), chili powder (1.5 tsp), black pepper (0.75 tsp), onion powder (0.25 tsp), garlic powder (0.25 tsp), and cayenne pepper (0.125 tsp) in a bowl.
4

Heat grapeseed oil (1.5 tbsp) in a large nonstick pan over medium heat. Arrange tempeh in a single layer and fry for 4.5 minutes until golden brown.
5

Brush the tops with the remaining grapeseed oil (0.5 tbsp), flip, and cook for 4 more minutes until seared on both sides. Transfer to paper towels.
6

Wipe out the pan and return to medium-low heat. Pour in the BBQ sauce and simmer for 2 minutes. For a thicker sauce, whisk in a slurry of arrowroot powder (1.5 tbsp) and water (3 tbsp).
7

Add the tempeh back into the pan and toss for 2 minutes until every piece is thoroughly glazed and saucy.