Barbecue Tempeh

submitted by mayne


I have no idea what this should be called. My wife made it by
experimenting trying to reproduce something she had somewhere. It was so
good I asked her for the recipe. She had to guess at it because she
actually made it by experimentation and guestimating. We both *almost
always* cook that way. (Okay, "vegan" is an all or none thing, like being
"saved", but some absolutes do get modified in common usage. BTW, this
dish is strictly vegan, as far as I know.) All quantities are approximate
and may be varied according to taste.

For sauteing:
2 medium onions, chopped
1/4 (or more) teaspoons cumin (ground, though seeds might be an
interesting variation) salt
black pepper
oil
10 oz. tempeh

For sauce:
1/2 cup peanut butter (this is a rough estimate)
1/4 cup cain syrup
1/2 cup catsup
1/2 cup brown sugar
3/4 cup barbeque sauce
1/4 teaspoon fresh chili paste (e.g. "Sambal Oelek", see comments)

Start by sauteing onions in oil with cumin, salt, and pepper. Add tempeh,
cut into big bite sized pieces. Continue until onions are done and tempeh
is brown. In a separate container mix sauce ingredients. The sauce should
be thick. Add sauce to frying pan or wok and simmer about 10 minutes.

Comments: The chili paste is the kind found in oriental groceries, made
from red chilis and quite hot. "Sambal Oelek" may be a brand name. If you
find the real thing and you don't have an asbestos tounge be careful. A
little goes a long way. Its main function in this dish it to make it
spicey hot. Cayenne pepper might work as a substitute. (Adjust amout
accordingly.) A mild flavored peanut butter with chunks of peanuts would
be best. The peanut butter is used as a base. Its flavor is effectively
masked by the other ingredients.

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