This is Aaron's grandmother's BBQ sauce recipe, altered slightly, and then slathered on tempeh, instead of meat. It's an old family favorite, and it won't disappoint.
1 package (8 oz) tempeh
1 cup good quality ketchup (It matters… don’t use the generic stuff!)
¾ cup brown sugar
1/8 cup Dijon mustard
1/8 tsp Tabasco
¼ cup water
Put a shallow pot of water on the stove to boil. Cut the tempeh in half lengthwise, then repeat with those two pieces. Now cut all 4 pieces widthwise. When the water comes to a boil, add the tempeh and lower the heat to simmer, covered, for about 10 minutes.
While the tempeh is steaming, prepare the BBQ sauce. Mix all the ingredients together well in a shallow bowl or dish.
Remove the tempeh from the water, and cut all 4 pieces lengthwise again to increase the surface area, then place them in the sauce for a half hour or so, making sure every piece is well-covered and flipping occasionally.
Grill the tempeh for about 7 minutes per side, until the BBQ sauce begins to caramelize. Spoon more sauce over the tempeh right before flipping it, and again a few seconds before removing it from the grill.
If you don’t have an outdoor grill, you can use a skillet or grill pan. Cook over medium-high in enough peanut oil to lightly coat the pan, and follow the same instructions as above.
Serve on its own or on a bun with burger toppings. We had this with grilled asparagus and the twice baked potatoes posted above.