Barbecue Tempeh
Instructions
In a medium saucepan, heat 2 tablespoons of the canola oil over medium heat. When hot, add the smoked tempeh, onion and garlic and saut until onion is translucent, about 3 minutes. Add the tomatoes, vinegar, brown sugar, molasses, salt, red pepper flakes, chipotle powder, chili powder, and oregano; cook over medium heat until sauce begins to thicken, 3 to 5 minutes. Add the beer and cook until sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat and set aside while cooking the tempeh. In a large saut pan, heat the remaining cup canola oil and when hot add the tempeh. Cook, turning as necessary to brown the tempeh on all sides. The tempeh will absorb the oil quickly. Once the tempeh has browned, add the barbecue sauce and toss to coat. Cook until heated through, about 2 minutes.
Serve the tempeh over brown rice with the chives for garnish.
