This BBQ tempeh is a quick and flavorful plant-based delight, perfect for busy weeknights.
Crispy on the outside and tender inside, it’s packed with protein and fiber, low in saturated fat, and made with wholesome ingredients.
The smoky, sweet BBQ glaze transforms tempeh into a satisfying, nutrient-rich dish that’s ideal for lunch, dinner, or meal prep.
Smoky BBQ Tempeh
Equipment
- 12-inch nonstick frying pan
- Knife and cutting board
- Paper towels
- Steamer basket (optional)
- Silicone spatula
- Small saucepan (for BBQ sauce)
Ingredients
- 8 ounces tempeh cut into ½-inch thick strips
- 2 tablespoons neutral oil grapeseed, avocado, or similar
- ½ –⅔ cup vegan BBQ sauce see recipe below
Instructions
- Prepare the Tempeh: Start by slicing the tempeh crosswise into ½-inch thick strips. Next, place each strip on its side and carefully cut it in half lengthwise to create thinner pieces. This helps them cook evenly and absorb more flavor. Optional: you can steam the tempeh for 10 minutes in a steamer basket over boiling water to reduce its natural bitterness, though it’s not necessary for this recipe.
- Heat the Pan: Place a 12-inch nonstick frying pan over medium heat and add 1½ tablespoons of oil. Allow the oil to shimmer for a few minutes until hot but not smoking. This ensures the tempeh will crisp nicely without sticking to the pan.
- Cook the Tempeh: Arrange the tempeh slices in a single layer in the pan. Let them cook undisturbed for 3½ to 4½ minutes, until the bottoms are golden brown and slightly crispy. Brush the top side with the remaining oil or spray lightly with cooking spray. Flip each piece carefully and cook for an additional 2½ to 4 minutes until the other side is also seared. Transfer the tempeh to a paper towel-lined plate to drain any excess oil.
- Prepare the BBQ Sauce: While the tempeh is resting, prepare your vegan BBQ sauce. For convenience, you can use a store-bought variety or make a quick homemade batch. There’s no need to simmer for a full five minutes at this stage; just heat it gently in a small saucepan for a couple of minutes until slightly warm and aromatic.
- Coat the Tempeh in Sauce: Return the frying pan to medium-low heat and pour in the BBQ sauce. Stir continuously with a silicone spatula and allow the sauce to gently simmer for 1–2 minutes. Be careful not to overheat, as the sauce can bubble quickly. Add the cooked tempeh back into the pan, tossing and turning each piece so it’s fully coated in the rich, smoky sauce.
- Serve and Enjoy: Once the tempeh is evenly glazed and heated through, remove from the pan and serve immediately. It pairs beautifully with steamed vegetables, rice, or a fresh salad. The dish can also be prepared ahead and stored for meal prep, keeping its bold flavors intact.
Notes
- Tempeh can be steamed before cooking to reduce its natural bitterness, but the bold BBQ sauce often makes this step optional.
- For extra crispiness, make sure the pan is properly preheated and do not overcrowd the tempeh slices.
- Use a neutral-flavored oil like grapeseed or avocado for a clean taste; olive oil can also work but has a stronger flavor.
- The recipe is versatile: you can adjust the BBQ sauce quantity to make it lighter or more saucy depending on your preference.
- This dish is perfect for meal prep and keeps well in the refrigerator for several days.
Chef’s Secrets for Perfect Tempeh
The key to tender yet crispy tempeh lies in even slicing and careful pan-frying.
Cutting the tempeh into uniform, thin pieces ensures each slice cooks evenly and absorbs the sauce fully.
If you want an extra flavor boost, lightly marinate the tempeh in a small amount of soy sauce or liquid smoke before frying.
Using a nonstick pan and preheating the oil until it shimmers helps create a golden crust without sticking, enhancing both texture and flavor.
Serving Suggestions for Delicious Meals
BBQ tempeh pairs wonderfully with a variety of sides.
Serve it alongside steamed vegetables or roasted greens for a balanced, wholesome meal.
For a more filling option, place the tempeh over brown rice, quinoa, or cauliflower rice and drizzle with any remaining BBQ sauce.
It’s also great in sandwiches or wraps with fresh lettuce, tomato, and avocado.
This recipe works equally well as a main dish or a protein-packed side to complement other plant-based dishes.
Storage Tips to Maintain Freshness
Tempeh keeps well when stored properly. Allow the cooked slices to cool completely before transferring them to an airtight container.
Refrigerated, they last up to 4–5 days and can easily be reheated in a skillet or oven without losing texture.
For longer storage, freeze the cooked tempeh in a single layer on a tray before placing it in a freezer-safe bag; it will keep for up to 2 months.
Reheat gently from frozen to preserve the flavor and prevent drying out.
Frequently Asked Questions
1. Can I skip steaming the tempeh?
Yes, steaming is optional. While it helps reduce tempeh’s natural bitterness, the BBQ sauce in this recipe is bold enough that many find steaming unnecessary.
2. What type of oil works best?
Neutral oils like grapeseed, avocado, or light sunflower oil are ideal for frying, as they allow the tempeh and BBQ flavors to shine without overpowering the dish.
3. How can I make the tempeh extra crispy?
Ensure the pan is hot before adding the tempeh and avoid overcrowding. Cook in a single layer and flip only once for a golden, firm exterior.
4. Can I use store-bought BBQ sauce?
Absolutely! A quality vegan BBQ sauce works perfectly. Adjust the amount to taste, keeping the balance between sweet, tangy, and smoky notes.
5. How do I reheat leftovers without losing texture?
Reheat in a skillet over medium-low heat or in the oven at 350°F (175°C). Avoid microwaving, as it can make the tempeh soft and less appealing.
