Barbecued Tempeh

1 pound of tempeh, cut into 1/2-inch wide stripes
2 tablespoons of olive oil
1 small onion, minced
1 clove of garlic, minced
1 1/2 teaspoon of grated fresh ginger
1 (14.5 ounce) can of crushed tomatoes
1/4 cup of molasses
1 tablespoon of Dijon mustard
3 tablespoons of tamari
1 tablespoon of rice vinegar
Cayenne to taste

Place the tempeh in a medium-size saucepan with water to cover and bring to the simmer. Cook for 10 minutes, then drain the tempeh and pat it dry. Set it aside.

Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove the tempeh from the skillet with a slotted spoon and set it aside.

Add the onion, the garlic, and the ginger to the skillet, cover, and cook, stirring a few times until everything is softened, perhaps 5 minutes. Do not allow the garlic to burn.

Stir in the remaining ingredients in the order listed.

Bring it all to the boil, then reduce the heat to a simmer for 10 minutes or so, stirring occasionally, to thicken the sauce slightly and to develop the flavors.

Return the tempeh to the finished sauce and cook on a low simmer for 10 minutes.

Serve on greens or bread or buns or anyway that catches your fancy.