Slice the tempeh block into ½-inch thick strips. After that, turn each slice on its side and cut it in half lengthwise to make thinner pieces. This increases the surface area for capturing that barbecue flavor. You might want to look at my step-by-step photos on the blog for a visual reference because seeing it can make a world of difference.

If you want to mellow out tempeh’s bitterness (though this step isn’t necessary in this recipe due to the bold BBQ sauce), you can steam it. Place the sliced tempeh in a steamer basket over a pot of boiling water. Cover and steam for about 10 minutes. This step softens the tempeh and makes it even more absorbent.

Get your 12-inch nonstick frying pan ready over medium heat. Pour in 1 ½ tablespoons of avocado oil and let it heat up until it shimmers. Once hot, arrange the tempeh slices in a single layer in the pan. Let them cook for about 3 ½ to 4 ½ minutes until they turn a lovely golden brown on the bottom.

After the first side has finished cooking, brush the top of each piece with the remaining oil or use a cooking spray (I love using avocado oil spray!). Flip each slice over and continue cooking for another 2 ½ to 4 minutes until it’s beautifully seared on the other side. Once they’re golden-crisp, place the tempeh on a plate lined with paper towels to absorb any excess oil.

Now that your pan is heated, let’s get saucy! Pour in your prepared BBQ sauce, allowing it to come to a gentle simmer for 1 to 2 minutes. Stir carefully with a silicone spatula, being mindful not to let it bubble too quickly—lower the heat if needed.

Now it’s showtime! Add the cooked tempeh back into the pan and coat each piece generously with the BBQ sauce. This should take about a minute or two; you’ll want to see that thick, saucy goodness clinging to the tempeh. Voila!