We made this BBQ tempeh the other day; it’s served with fried broccoli, rice, and honey glaze. So easy and quick to make and it really has a lot of flavor. The tempeh has a great texture when pan-fried like this and it’s a hearty enough to be the center of a meal.
Take a large onion and cut into small pieces. Mix with a few cloves of finely chopped garlic. In a sauté pan, heat a few teaspoons of canola oil at a high temperature– I like to use canola oil for frying because it will get hot without burning, unlike butter or olive oil. Add your garlic and onions and fry until the onions are translucent, about two minutes. Take two packages of tempeh (0r just one if there’s only one of you!) and slice into strips. Push the onions to the side of the pan and carefully place the tempeh. Let them sit for a few minutes so they get crispy and then flip once– I use tongs.
Add the juice of one lemon, salt and pepper, a table spoon of chili paste, a square of butter, two tablespoons of maple syrup, and a decent amount of barbecue sauce. You can also add honey, truffle oil (I keep this in the house), sauteed mushrooms, or bacon.