MY FIRST INTRODUCTION to tempeh was in scrambled eggs—and it was another twenty years before I gave tempeh a second chance. Tempeh is a fermented soybean cake with a nutty, yeasty flavor. Most people think the yeasty flavor needs taming, so they prefer to mask it with a strongly flavored sauce. This barbecue-flavored tempeh is delicious served on its own, but I also love to sandwich it between slices of toasted whole wheat bread.
SERVES: 4 TO 6
INGREDIENTS:
- 1 cup ketchup
- 2 tablespoons cider, malt, or red wine vinegar
- 1 tablespoon plus 1 teaspoon soy sauce
- 2 tablespoons sugar
- 2 tablespoons chili powder
- ½ to 1 teaspoon ground chipotle chile
- 2 garlic cloves, minced
- 16 ounces soy tempeh, cut into ½-inch-wide strips
INSTRUCTIONS:
- Preheat the oven to 350°F. Lightly oil an 8- or 9-inch baking dish.
- In a small bowl, combine the ketchup, vinegar, soy sauce, sugar, chili powder, chipotle, and garlic. Whisk to combine. Taste and adjust the seasonings if needed.
- Pour half the sauce into the baking dish. Arrange the tempeh on top in a single layer. Pour the remaining sauce on top. Using a brush or wooden spoon, distribute the sauce so that the tempeh is completely covered.
- Roast for about 30 minutes, until the sauce is mostly absorbed.
- Serve hot or at room temperature.
