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This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy.
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If it’s your first summer as a vegan, don’t worry about missing out on delicious BBQ classics. We’ve been eating a plant-based diet for over a decade now (read our vegan stories here), and we’ve figured out how to recreate all of our favorite childhood recipes—BBQ included!
While it’s true that summer cookouts are heavily associated with grilling meats, this easy BBQ tempeh recipe is just one example of how you can enjoy a meaty, high-protein, plant-based alternative.
Just like our popular Filipino Barbecue and Grilled BBQ Tofu Skewers, the flavor of these barbecue tempeh strips is so spot on, so you won’t miss out on anything. It’s a simple recipe made in a frying pan, so everyone can make it regardless of the season.
Once you’re hooked on tempeh, you have to try our homemade tempeh bacon and Italian-seasoned tempeh. It’s as good as our favorite tofu recipes but with a firmer bite!
Ingredients You’ll Need
You need just 3 simple ingredients to make this barbecue tempeh recipe:
- Tempeh: Any brand of plain tempeh will work well in this recipe. If you are gluten-free, watch out for tempeh brands made with added barley or other gluten-containing grains.
- Oil: Any neutral-tasting cooking oil will work well. We typically use extra-virgin olive oil, avocado oil, or vegetable oil. Refined coconut oil will work, too (make sure it is odorless!).
- Barbecue sauce: We like to use our Homemade Vegan Barbecue Sauce in this barbecue tempeh recipe, but you can use any store-bought BBQ sauce.
Equipment Needed
- Cutting board
- Sharp knife
- Steamer basket
- Saucepan (with lid)
- Frying pan or cast iron skillet
- Spatula or tongs
How to Make Barbecue Tempeh
- Slice the tempeh into strips. First, slice the tempeh into 1/2-inch thick strips.
- Steam the tempeh. Place the tempeh pieces in a steamer basket overtop a saucepan with a few inches of water. Bring the water to a boil. cover, and steam the tempeh for 10 minutes.
- Pan fry. Heat a frying pan or large skillet over medium or medium-high heat, depending on your stovetop. Heat 1 1/2 tablespoons of cooking oil until warmed through and simmering (a few minutes). Arrange the tempeh slices in the pan in a single layer. Cook the tempeh for 3 1/2 to 4 1/2 minutes until nicely golden brown on the bottom side.
- Flip and cook for 3 more minutes. Flip each piece of tempeh individually, then cook on the second side for 3 more minutes or until seared on the other side.
- Coat with barbecue sauce. Pour in the barbecue sauce and cook for 1 to 2 minutes or until the tempeh is well coated and simmering.
- Enjoy. Remove the tempeh from the heat and let cool for a few minutes before serving.
Grill Method
If you’d like to make this tempeh on the grill for that extra BBQ grill flavor, preheat the grill and cast iron skillet (or similar grill-safe pan) on the grill grates until hot. While the grill preheats, steam the tempeh on the stovetop for 10 minutes.
When ready, add the cooking oil to the skillet and heat until warm. Pan-fry the tempeh as usual, browning on all sides. Add in the barbecue sauce and cook for another 1 to 2 minutes or until the tempeh is well coated. Enjoy!
Note: We have not tested placing an entire block of tempeh directly on the grill grates. It may work similarly to our Grilled BBQ Tofu and Filipino Barbecue, but tempeh is more prone to breakage than tofu. If you decide to give it a try and experience good results, let us know!
Serving Suggestions
Barbecue tempeh can be served as a protein alongside your favorite vegan summer side dishes. It pairs perfectly with our Classic Vegan Macaroni Salad, Vegan Coleslaw, Watermelon Mojito Salad, Grilled Corn, and My Mom’s Famous Vegan Potato Salad.
We also love it stuffed in a BBQ sandwich, chopped up on top of a BBQ pizza, added to grain bowls, or served as a saucy appetizer with extra Homemade BBQ Sauce, Vegan Ranch, or Honey Mustard for dipping!
Storage Instructions
Leftover BBQ tempeh will keep for up to 4 days in an airtight container in the refrigerator or up to 2 months in the freezer. Reheat in the microwave or in a hot skillet over medium heat until warmed through again. Add extra BBQ sauce as needed.
Quick Tips
- Don’t skip the steam! One of the biggest complaints about tempeh is that it is overly bitter. This flavor results from the fermentation process, but steaming it for 10 minutes mutes this bitter flavor, making the tempeh taste much more neutral and mellow. Trust us – you don’t want to skip this step!
- Use a cast iron skillet. To get a nice brown on the outside of the tempeh strips, it’s essential to use oil and higher heat. We’ve made this BBQ tempeh in both a ceramic pan and a cast iron skillet, and the cast iron skillet was the clear winner. It allows for a more even browning and withstands higher heat much better than ceramic.
- Use a quality BBQ sauce. Since this BBQ tempeh is made with just 3 ingredients, the flavor of the barbecue sauce shines, so be sure to use a good one with a well-bodied depth of flavor. If the BBQ sauce falls short in flavor, the final tempeh recipe will, too.
More Vegan Tempeh Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Barbecue Tempeh Recipe
- Total Time: 30 minutes
- Yield: About 3 servings
- Diet: Vegan
Description
This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy.
Ingredients
- 1 (8-ounce) block of tempeh
- Cooking oil
- ½ to ⅔ cup barbecue sauce
Equipment
- Cutting board
- Sharp knife
- Steamer basket
- Saucepan (with lid)
- Frying pan or cast iron skillet
- Spatula or tongs
Instructions
- Slice the tempeh into strips. First, slice the tempeh into 1/2-inch thick strips.
- Steam the tempeh. Place the tempeh pieces in a steamer basket overtop a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Drain and set aside.
- Pan fry. Heat a frying pan or cast iron skillet over medium or medium-high heat, depending on your stovetop. Heat 1 1/2 tablespoons of cooking oil until warmed through and simmering (a few minutes). Arrange the tempeh slices in the pan in a single layer. Cook the tempeh for 3 1/2 to 4 1/2 minutes until nicely golden brown on the bottom side.
- Flip and cook for 3 more minutes. Flip each piece of tempeh individually, then cook on the second side for 3 more minutes or until seared on the other side.
- Coat with barbecue sauce. Pour in the barbecue sauce and mix through. Cook for 1 to 2 minutes or until the tempeh is well coated.
- Enjoy. Remove the tempeh from the heat and let cool for a few minutes before serving.
Notes
- Storage: BBQ tempeh will keep for up to 4 days in an airtight container in the refrigerator.
- Freezing: Freeze for up to 2 months.
- Reheating: Microwave or heat in a hot skillet over medium heat until warmed through again. Add extra BBQ sauce as needed.
- Grilling: Preheat the grill and cast iron skillet (or similar grill-safe pan) on the grill grates until hot. While the grill preheats, steam the tempeh on the stovetop for 10 minutes. Add the cooking oil to the skillet and heat until warm. Pan-fry the tempeh as usual, browning on all sides. Add the barbecue sauce and cook for 1 to 2 minutes or until the tempeh is well coated. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
