Barbeque Tempeh

1 cup water
1/2 cup tempeh
1 tsp sesame oil
2 tbsp chopped onion
1/2 tsp minced garlic (or more, to taste)
1/2 tsp minced ginger (ditto)
1 cup tomatoes, chopped
2 tsp agave nectar or honey
1/2 tsp dijon mustard
1 tsp tamari
1 tbsp white vinegar
1/8 tsp cayenne

Heat the water and the tempeh in a small saucepan over medium-low heat; simmer for 10 minutes. Remove from heat; place tempeh on several paper towels to drain. ( I save the water to use in soups.) Pre-heat a skillet over medium-low heat, add the sesame oil and the tempeh, and saute until browned on all sides, about 3 minutes. Remove tempeh from the pan. Add the onion, garlic, and ginger; cover the skillet and cook about 4 minuteos, stirring occasionally. Uncover and stir in the tomatoes, agave nectar, mustard, tamari, vinegar, and cayenne pepper. Bring the mixture to a boil, then immediately reduce the heat to low and simmer, stirring occasionally, until sauce thickens. Add tempeh and simmer for another 4 minutes, then serve.

Number of Servings: 1

Recipe submitted by SparkPeople user ANJULIE2.