Cooking School: BBQ Tempeh

This dish is in the deli case at my local PCC Market. I had just been introduced to tempeh and when I saw it BBQ'ed and thought I had to try it.

Now it's one of my favorite things to eat!

Aside from the BBQ sauce, its quite macrobiotic. You can also use this recipe for a nice BBQ burger too.

Here is the recipe for BBQ Tempeh (see benefits of Tempeh and the recipe from PCC below) and I've also included a macrobiotic recipe for Miso BBQ Sauce.

BBQ Tempeh
1 8-ounce package tempeh
Favorite barbecue sauce (See Miso BBQ Sauce below)
2 cloves garlic, crushed
1 large onion, sliced thin
1 large green pepper, sliced thin
1 large red pepper, sliced thin
2 tablespoons olive oil

Cut tempeh into strips, one inch wide by two inches long. Put in bowl and cover with barbecue sauce. Marinade for 30 minutes at room temperature.

Meanwhile, sauté the garlic, onion and peppers in olive oil until soft. Set aside. Drain excess barbecue sauce from tempeh, reserving for use later, if desired.

Gently toss tempeh and sautéed garlic, onions and peppers. Put mixture in low casserole or baking pan and bake uncovered at 325° F for 25 minutes, stirring occasionally, adding reserved barbecue sauce if it needs moistening.

Serve with hot rice, millet or pasta.

Miso BBQ Sauce
1/4 cup ketchup
1 teaspoon liquid smoke (Optional)
1 tablespoon Miso (Mellow or Yellow Miso)
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1 tablespoon honey -or-
2 tablespoon brown sugar
2 cloves garlic, crushed or minced

Mix all ingredients and marinade food for 1/2 hour at room tempreture or 2 hours refrigerated.

The Benefits and Uses of Tempeh