BBQ Tempeh

I think I understand now why people like to snack on beef jerky.

I'm including some options here, since the same method can produce two different varieties of tempeh, and the same tempeh can be served in a few different ways.

For the sauce from scratch, I worked from this recipe. My only ingredient change was to use balsamic vinegar instead of Chinese black vinegar, because I don't have Chinese black vinegar. (The first time I tried rice vinegar, but the balsamic version came out better). In terms of cooking method, I also seared the marinated tempeh before adding the sauce at the end (instead of cooking the sauce the whole time), just to make a bit less mess of the pan.

But option: just use store-bought barbecue sauce instead, for a meatier, less Asian variety.

For wraps, put the tempeh slices in a flour tortilla with greens, avocado, and red onion.

But option: just eat it plain, maybe with coleslaw and corn muffins on the side.


The Recipe:
1 package tempeh, sliced into wide strips

1 tb avocado oil

The sauce (or substitute store-bought barbecue sauce):

1 green onion, sliced small
2 tb soy sauce
2 tb balsamic vinegar
2 tb mirin
2 tsp sesame oil
1 tsp maple syrup
2 tsp olive oil
sea salt, to taste

For serving:
Flour tortillas, greens, avocado, and red onion

OR

Coleslaw and corn muffins

• If making the sauce, combine the sauce ingredients.
• Steam the tempeh slices for 5-10 minutes to remove the bitterness.
• Transfer to a nonstick pan over medium heat with 1 tb avocado oil, and fry on each side for 2-3 minutes until golden brown.
• Add sauce to pan and stir until the sauce has thickened and coated the tempeh.

The Verdict:

Overall grade: A+

Overall reason: Tangy, salty, yummy

Time to prepare: 20 minutes

9-year-old quote: (Upon learning what's for dinner) "YAAAAAAYYYYYYYY"