Wow. This might be elbowing with tempeh sausage for the position of favorite tempeh recipe. Savory, with quite a bit of tangy thrown in, this recipe is great for sandwiches and burgers.
I used my normal braising method here; it couldn't be easier! I started out with 1 cup of no-beef bouillon, but any stock would work fine. And then I kept throwing things in! I think the ketchup and the worcestershire sauce were the real keys to this recipe.
BBQ(ish) Braised Tempeh
canola oil, cut into small (1/4-to 1/2-in thick) pieces
2 blocks tempeh
1 c reconstituted 'beef' bouillon (or other veg stock)
1 tsp garlic powder
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp red chili flakes
1-2 tsp tamari
1-2 tsp lemon juice
1-2 tsp worcestershire sauce
1-2 TB ketchup
1. Heat oil on high in large cast-iron frying pan. Pan fry the tempeh for about two minutes on each side, or until golden brown.
2. Combine remaining ingredients in a pyrex. When tempeh has been flipped once and is cooked on both sides, pour liquid over the pan. It should just about cover the tempeh. Reduce heat to medium and simmer until nearly all the liquid has evaporated/absorbed. Serve hot or cold. Serves about 4-5.
I put this tempeh in some delicious wrap sandwiches to take to a picnic. I used whole-wheat lavash bread, storebought spicy hummus, and sprouts.