This is Aaron's grandmother's BBQ sauce recipe, altered slightly, and then slathered on tempeh, instead of meat. It's an old family favorite, and it won't disappoint.
Ingredients:
1 package (8 oz) tempeh
1 cup good quality ketchup (It matters… don’t use the generic stuff!)
¾ cup brown sugar
1/8 cup Dijon mustard
1/8 tsp Tabasco
¼ cup water
Put a shallow pot of water on the stove to boil. Cut the tempeh in half lengthwise, then repeat with those two pieces. Now cut all 4 pieces widthwise. When the water comes to a boil, add the tempeh and lower the heat to simmer, covered, for about 10 minutes.
While the tempeh is steaming, prepare the BBQ sauce. Mix all the ingredients together well in a shallow bowl or dish.
Remove the tempeh from the water, and cut all 4 pieces lengthwise again to increase the surface area, then place them in the sauce for a half hour or so, making sure every piece is well-covered and flipping occasionally.
Grill the tempeh for about 7 minutes per side, until the BBQ sauce begins to caramelize. Spoon more sauce over the tempeh right before flipping it, and again a few seconds before removing it from the grill.
If you don’t have an outdoor grill, you can use a skillet or grill pan. Cook over medium-high in enough peanut oil to lightly coat the pan, and follow the same instructions as above.
Serve on its own or on a bun with burger toppings. We had this with grilled asparagus and the twice baked potatoes posted above.
FANTASTIC!!! Looks great!
ReplyDelete1. Was the recipe easy to follow, and was the writing understandable?
ReplyDeleteYes, absolutely was, no problems at all with these.
2. Did you have any problems?
No.
3. Does it taste good?
It does! The only thing that I would probably change is either cut back on the amount of sugar, or use non-sweetened tomato sauce instead of the ketchup in order to cut down on the sweetness. BBQ sauce is one of those things were you will get 100 opinions from 100 people, but I like a less sweet sauce overall. It was good though. Teaming it with tempeh was really good.
4. Anything else you'd change, or anything else you want to tell me.
I made it in a skillet and cranked the heat up at the very end. This did encourage caramelizing and browning on one side of the tempeh, I wish I had turned it up a bit earlier to brown both sides. I also think that the slopping on of the sauce in a skillet is not needed as much as it is on the grill.
We had this with the twice baked potatoes and a very simple salad of spinach and tomato slices, oil and vinegar. REALLY good overall, extremely easy and only took about an hour and 15 minutes total.