Tahini Korean Bbq Tempeh Food

TAHINI KOREAN BBQ TEMPEH

Steps:

• Heat oil in skillet on medium-high heat.
• Cut tempeh into 1/2-inch chunks.
• Stir fry tempeh until golden brown on all sides.
• Mix sauce ingredients (tahini, tamari, agave nectar, ground ginger, and water) in pot.
• Bring sauce mixture to a boil.
• Add tempeh into sauce and mix together, coating each chunk thoroughly.
• Reduce heat and simmer for 2-3 minutes until sauce thickens slightly.

HOMEMADE TAHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
• Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
• Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

BARBECUED TEMPEH

Steps:

• Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
• Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
• Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
• Return the tempeh to the sauce and cook for 10 minutes longer, then serve.