Sort of. It’s tempeh baked in barbecue sauce. And it fell sorta flat…but you gotta start somewhere, I suppose.
All I did for this was slice the tempeh into maybe eighth-inch pieces, coat in barbecue sauce, and bake in a lightly oiled baking dish. After about 15 minutes, I coated them again and flipped them. I’m thinking another couple of cycles would have worked—or maybe thinning out the first round of barbecue sauce with water or veg stock so the flavor could dig its way into the tempeh. As it was, all the flavor was on the outside, but the tempeh inside just tasted like tempeh. Blah.
Better luck next time. UPDATE: I had better luck. Check it out here.
Oh, and on a related note, I cannot believe how many people find my blog by searching “moldy tempeh.” I get at least one a week. Next to “vegan liquor” it’s probably my most popular search. I don’t get it, really. If you look up “tempeh” on Wikipedia or something, you learn that mold is integral to tempeh, and you can tell by looking at it that the mold is holding the soybeans together…but other than that, if my tempeh were to look past-its-prime moldy I would throw it away. Ach wie. I guess to all you “moldy tempeh” folks, hello and welcome.