Fuss-Free Sticky BBQ Tempeh

bbq tempeh in white cooking pan with bowl of bbq sauce and wooden spoon

5 from 5 reviews

This BBQ Tempeh is tangy, sticky, spicy, and most importantly, easy! All you need is 3 simple ingredients and 20 minutes to make it. 



For the BBQ Tempeh:

  • 2 8-ounce (227 g) packages tempeh
  • 1 cup (237 ml) low-sodium vegetable broth
  • ½ cup (118 ml) BBQ sauce of choice*


For Grilling: (optional)

  • Additional barbecue sauce, to spread on top
  • High-heat cooking oil, to brush the grill


  1. Remove the tempeh from the packaging and cut each block into thick strips about ¾” wide. Add the tempeh and vegetable broth to a large, deep sauté pan and bring to a boil over medium high heat. Set a timer and cook for 5 minutes after the mixture starts to bubble.
  2. Reduce the heat to medium, then stir in the BBQ sauce. Cook the tempeh for an additional 7 to 10 minutes, flipping it every 2 to 3 minutes to ensure both sides cook evenly.
  3. To Grill (optional): heat a grill or grill pan and brush generously with oil. Place the cooked tempeh strips on the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes. Brush each side with BBQ sauce liberally after it finishes cooking, then serve.


  • Barbecue Sauce: feel free to use your favorite barbecue sauce in this recipe! I used this organic store-bought one, but you can also make your own.
  • You can easily double or triple this recipe to serve a larger crowd, or cut it in half to serve 2 🙂

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