Hallelujah! There is tempeh for sale in my town! It is indeed a season for miracles ;)
I’ve had such a jones for tempeh since moving to Denmark (plenty of whining about this in past posts) that I actually brought some home with me from Amsterdam and my last trip to the US. It’s amazing the lengths I’m willing to go to for fermented soybeans!
I’ve never met a tempeh dish I didn’t like, but this is my current favorite. I love it so much I ate it for Thanksgiving! What? Barbecue is très American and they don’t sell Tofurky in Denmark…
1 medium onion, thinly sliced
1 garlic clove, pressed
2 cups crushed tomatoes
1/4 cup molasses
1 T dijon
3 T tamari
1 T rice vinegar
1/2 t ground ginger
Bring a pot of water to a boil and add the tempeh strips. Reduce the heat and simmer for 10 minutes, then drain it.
Heat a bit of olive oil in a skillet and add the tempeh. Stir and cook it until it’s browned, then remove it from the skillet and set it aside.
Heat a bit more oil in the skillet, add the onion, and cook until it begins to soften. Add the garlic and cook it a few more minutes, then add the tomatoes, molasses, dijon, tamari, rice vinegar, and ginger. Stir and bring it to a boil. I usually add a few teaspoons of brown sugar here because I prefer my bbq on the sweet side, but that’s judgment call that varies by region and personal taste :)
Reduce the heat and simmer the sauce for 15 minutes, or until it starts to thicken, then add the tempeh back to the skillet and cook another 10 minutes or until the tempeh is heated through and the sauce is as thick as you’d like it.