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BBQ Tempeh
The easiest BBQ tempeh you'll make: just simmer sliced tempeh in your favorite sauce until it's glazed and tender. No pressing, no marinating, no steaming first.
Servings: 4 servings
Ingredients
- 1 cup BBQ sauce
- 1/4 cup water
- 1 pkg soy tempeh cut crosswise into 3 square pieces, then thinly sliced across to create strips
Instructions
- Add the barbecue sauce and water to a medium skillet. Stir well until combined.
- Add the sliced tempeh. Gently stir or nudge it around in the sauce until well covered.
- Bring to a simmer over medium-low heat and cook for 20-30 minutes, stirring the tempeh periodically, until tender.
- Serve the tempeh hot, in sandwiches or wraps, over bowls, and more!
Notes
- Slicing: Cut the tempeh into evenly sized pieces so it cooks evenly—thinner strips grab more sauce and cook a little faster.
- No need to steam first: Skip the pre-steaming step; the long simmer mellows any bitterness for you.
- Cooking: Stir the tempeh to coat in the sauce, then simmer, stirring throughout. If the sauce thickens before the tempeh's done, cover the pan or stir in a few tablespoons of water.
- BBQ sauce: Use your favorite—a thicker sauce may need an extra splash of water. For a fully vegan dish, choose one made without honey.
- Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat in a skillet with a splash of BBQ sauce and water, or in the air fryer at 350°F for 3–5 minutes, brushing with BBQ sauce in the last minute.
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 742mg | Potassium: 399mg | Fiber: 1g | Sugar: 24g | Vitamin A: 160IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 2mg