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Tempeh is one of those scary ingredients! Well, maybe it’s just me. It could be that the first time I tried it in a recipe it turned out bitter, and since then I’ve been afraid to cook with it. I’ve had tempeh at restaurants and liked the taste of it, so I knew it wasn’t the tempeh’s fault. Then I find out that even if you buy packaged tempeh that says “ready to eat”, you should still boil or steam your tempeh for 20 minutes to get rid of that bitter taste! Well why didn’t they say so?!?
A simple BBQ sauce makes this tempeh dish really easy and doesn’t it look scrumptious?

The BBQ Tempeh

BBQ Tempeh on mashed potatoes with raw vegetables


1 pkg tempeh (about 200 gr package)
1/2 cup ketchup
3 tbsp maple syrup
6 drops liquid smoke
6 drops of tobasco
2 1/2 tbsp tamari or soy sauce

Steam or boil the tempeh for about 20 minutes, then cut them into 1/4 inch strips and fry them in olive oil on medium/high heat until golden, about 2-3 minutes on each side. Meanwhile mix the rest of the ingredients in a cup and add them to the frying pan and reduce heat. Cook until the sauce has thickened, approximately 10 minutes.

This is a very versatile recipe! In the summer, serve it on top of a mixed green salad. For picnics or at a BBQ, make it into sandwiches. For a weeknight dinner, serve it over mashed potatoes with vegetables, like I did above. And if you want to make it into fancy shmancy dinner, you can serve it as tempeh with a tomato base maple reduction glaze on a bed of puréed celery root accompanied by char-broiled asparagus and spring zucchini! Ooo, that sounds so fancy!!