Indonesian (Javanese, Sundanese, Minang)

Barbecued Tempeh with Bell Peppers

Name: Barbecued Tempeh with Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 0.25 cup halal-certified soy sauce; 2 tbsp rice vinegar; 4 tsp lemon juice; 2 tsp honey; 1 package tempeh (8 ounce); 1 cup sliced sweet onion; 2 medium red bell peppers; 1 tsp minced garlic; 0.75 cup water; 0.25 cup tomato paste; 1 tbsp molasses; 1 tbsp dark brown sugar; 2 tsp whole grain mustard; 2 tsp apple cider vinegar; 1 tsp chili powder; salt; fresh ground black pepper

Gently simmered tempeh, red bell peppers and rice vinegar, with a kick of chilli, an Indonesian dish.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Marinade:. In small bowl, combine marinade ingredients and mix well. Tempeh:. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
2
Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
5 min
3
Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
4
Serve over rice or use as a sandwich filling in a bun.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: rice vinegar: Rice wine vinegar is alcohol-derived, so this recipe uses rice vinegar.