TLC Cooking "Emeril's Barbecue Tempeh"

Emeril's Barbecue Tempeh

YIELD 4 servings

INGREDIENTS

¼ cup plus 2 tablespoons	canola oil
½ pound	smoked tempeh, chopped
½ cup	minced yellow onion
1 teaspoon	minced garlic
1 cup	crushed canned tomatoes
½ cup	apple cider vinegar
¼ cup	light brown sugar
2 tablespoons	molasses
½ teaspoon	salt
¼ teaspoon	crushed red pepper flakes
¼ teaspoon	chipotle powder
¼ teaspoon	Mexican chili powder
1/8 teaspoon	ground Mexican oregano
112‑ounce	amber beer
2 packages	Three Grain Tempeh cut into 1-inch cubes
Chives, for garnish
Cooked brown rice, for serving

PREPARATION:

Method

In a medium saucepan, heat 2 tablespoons of the canola oil over medium heat. When hot, add the smoked tempeh, onion and garlic and sauté until onion is translucent, about 3 minutes. Add the tomatoes, vinegar, brown sugar, molasses, salt, red pepper flakes, chipotle powder, chili powder, and oregano; cook over medium heat until sauce begins to thicken, 3 to 5 minutes. Add the beer and cook until sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat and set aside while cooking the tempeh. In a large sauté pan, heat the remaining ¼ cup canola oil and when hot add the tempeh. Cook, turning as necessary to brown the tempeh on all sides. The tempeh will absorb the oil quickly. Once the tempeh has browned, add the barbecue sauce and toss to coat. Cook until heated through, about 2 minutes.
Serve the tempeh over brown rice with the chives for garnish.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Tofu and Tempeh and Seitan, Oh My! Episode of Emeril Green.
Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Vegetarian

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