BBQ Sriracha Tempeh with Black Rice

When I’m craving meat, I often turn to tempeh. It’s dense, but not dry, with a heartiness that won’t leave your stomach empty. And there’s no antibiotics or hormones ever needed to get it that way. Amen.

As a vegetarian, I’ve found my  “craving for meat”, is often actually a hunger for the sauces and marinades that go with it. I could care less about BBQ ribs. Wanting them on my plate is like saying I’d want Mountain Dew in my cup for breakfast. Gross.

So tempeh works for me (and seitan), especially when there’s BBQ involved. The summer nostalgia of BBQ is what I really want, not the meat on the grill that it often coats. I want the slightly sweet but tangy sauciness, grass on my bare feet, and a cup of mint tea or cold IPA in my hands.

If you want all that too, well, we might make a good fit. But seriously, even if you love a smoky brisket or BBQ pulled pork sandwich, this Srirarcha Tempeh recipe could likely make its way to the top of your summer eating list, too. Especially with all the comforts of a warm spring or summer day.

I’ve kept the sauce for this on the not-so-sweet side because I’m not a huge fan of a super sugary BBQ. I’d rather save that sweetness for dessert. However, if BBQ’s your summer sweetheart, simply add an extra spoonful of honey to the mix. The spiciness and color from the Sriracha lends itself well to a nutty, black rice. However, feel free to put this on bread, lather it with slaw, and call it a meal. A good one at that.

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BBQ Sriracha Tempeh with Black Rice

Yield: Serves 4

Ingredients

• -1/3 cup ketchup
• -1/4 tsp. cumin
• -1 Tbsp. apple cider vinegar
• -1 Tbsp. honey
• -2 Tbsp. soy sauce
• -1 tsp. lime juice
• -3 Tbsp. Sriracha
• -2 1/2 Tbsp. shallots, minced
• -1 (8 oz. package) tempeh
• -1 1/3 cup black rice + 2 3/4 cup water
• -1/4 cup cilantro, chopped

Instructions

1. Place rice and water in a medium pot. Bring to a boil. Reduce heat to low simmer and cook 45-50 minutes, until rice is soft.
2. Meanwhile, fill pan with 3-4 cups of water. Bring to a simmer, add tempeh, and let simmer for 20-30 minutes.
3. Meanwhile, place remaining ingredients in a bowl. Whisk until combined.
4. Strain tempeh, and cool just until able to handle. Cut tempeh rectangle in half widthwise to make two squares. Slice each square into six strips to make a total of 12 strips. Place in BBQ Sriracha sauce, and let marinade for 30 minutes.
5. Preheat oven to 400F. Line baking sheet with aluminum foil, and spray with cooking oil or lightly grease with oil. Place tempeh in a single layer, and pour remaining sauce on top.
6. Bake 25-35 minutes, until sauce begins to brown. Portion out black rice. Drizzle with extra virgin olive oil and lightly season with salt and pepper. Place tempeh strips on top, and finish with chopped cilantro.

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