Sticky Tempeh 'Ribs'

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9 Ingredients

Number of servings

3/4 cup tomato sauce
1tablespoons vegan Worcestershire sauce
1/2 cup apple cider vinegar
2/3 cup dark brown sugar
2tablespoons Dijon mustard
2 cloves garlic, crushed
600grams plain tempeh
2 spring onions, thinly sliced
1/4 bunch coriander, leaves picked

Nutrition per serving

10% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Tempeh – made from fermented soybeans – soaks up the barbecue sauce in this grilling recipe. Enjoy charred tempeh 'ribs' with spring onions and fresh coriander.

Swap tip:

You can also make this recipe using firm tofu instead of tempeh. Simply skip the steaming step.

Method

Step 1 of 4

Place sauces, vinegar, sugar, mustard and garlic in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally for 20 minutes or until barbecue sauce is lightly thickened.

Step 2 of 4

Meanwhile, place tempeh and 1 cup water in a large, deep frying pan over medium heat. Cover and steam tempeh for 10 minutes. Remove tempeh from pan and pat dry. Thickly slice each piece of tempeh into 6 slices.

Step 3 of 4

Place 3/4 of the barbecue sauce in a shallow dish. Add tempeh slices and turn to coat. Chill tempeh for 2 hours, or overnight if time permits, to marinate. Line a large foil barbecue tray with baking paper. Place tempeh slices, standing upright, in tray.

Step 4 of 4

Preheat hooded barbecue grill on high heat with hood closed. Add tempeh, in the foil tray, to barbecue. Cook using indirect heat, brushing with remaining barbecue sauce occasionally, for 30-35 minutes or until tempeh is golden and sticky. Remove tempeh from barbecue. Reduce temperature to medium. Grill tempeh for 1 minute each side or until lightly charred. Transfer to a serving board and serve sprinkled with onion and coriander. ■