• Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.

  See the step-by-step photos in the blog for reference.
• Optional - steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes.

  Note: I typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.
• Line a cutting board or plate with a few paper towels.

Cook the tempeh

• Heat a 12-inch nonstick frying pan over medium heat with 1 ½ tablespoons of the oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer.

  Cook for 3 ½ to 4 ½ minutes, until nicely golden brown on the bottom side.

  Brush the top side of each tempeh piece with the remaining oil or spray with cooking spray (I used avocado oil spray), then flip each piece and cook on the second side for 2 ½ to 4 more minutes until seared on the other side. Transfer to the paper towels.

  Turn the heat off and allow the pan to cool down for a few minutes.
• Make the BBQ sauce.

  (I've included a link to my own vegan BBQ sauce in the notes section. But any vegan bbq sauce should work here).
• Return the frying pan to medium-low heat and pour in the BBQ Sauce. Allow the sauce to cook for 1 to 2 minutes, or until gently simmering, stirring with a silicone spatula. If the pan is too hot, the sauce will rapidly simmer, so lower the heat a touch.

  Add the tempeh back to the pan, and coat the tempeh in the sauce for a minute or two until very saucy. Enjoy!