MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
Like tofu, tempeh takes on the flavor of the seasonings that are added to it. In this recipe, it’s the sweet, citrusy, savory, and spicy taste of peach barbecue sauce that makes this protein-packed tempeh so good. This dish pairs well with Herbed Potato Salad (here) and Braised Sesame Kale (here).
1 (8-ounce) package plain tempeh
½ teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
¼ onion, thinly sliced
2 peaches, peeled and finely chopped
1 garlic clove, finely chopped
1 teaspoon peeled and finely chopped ginger
2 tablespoons unsulphured molasses
1 tablespoon whole-grain mustard
2 tablespoons low-sodium tamari
1 tablespoon white vinegar
Cayenne, to taste
Cut tempeh into ½-inch wide strips and place in a pan. Cover with ¾ cup water and simmer on low heat for 10 minutes. Drain with a slotted spoon, place on a dry plate, and season with salt and pepper.
Heat the oil in a large, heavy bottom skillet over medium-high heat. Add the tempeh and cook until brown, about 10 minutes on each side, using a spatula to gently flip the tempeh.
In a large bowl, gently mix the remaining ingredients together. Pour the sauce mixture over the tempeh in the skillet. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 15 minutes. Serve immediately.