Ingredients

One block tempeh
2/3 cup vegetable broth
1 tsp salt
1/4 cup Chipotle-Ginger Barbecue Sauce

Directions

In a saute pan add broth, salt and tempeh. Bring to a boil and reduce to a simmer for three minutes. Turn tempeh over and simmer for another three minutes.

Remove from pan and discard broth.

Brush barbecue sauce on both sides of the tempeh and place it on a medium - hot grill.

Flip tempeh several times always brushing the exposed side with more sauce.

Tempeh is done when the sauce is glazed on the surface.

Note

Tempeh is a live and very vigorous cultured soybean food. Because the tempeh is still alive (even if it was frozen) it is very important to simmer the tempeh in salted broth to kill the active culture. This ensures a delicious and easily digested meal.

If you purchased tempeh that has been pasteurized the culture is no longer active but it is still important to simmer tempeh in broth or water (you can omit the salt) as tempeh absorbs a lot of moisture.

"I love tempeh. I find it more satisfying and more easily digested than tofu. Its texture and taste are versatile in a number of dishes. Grilled on the BBQ is just another way to enjoy it. . . yumm!"

Created in the kitchen of: Dorothy, Ontario, Canada

Recipe published: Summer, 2006

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