The Repurposing Life

How to Make Plant–Based Protein BBQ

Yields: 3 cups
Prep Time: 4–24 hours
Cook Time: 30–50 minutes
Total Time: 25 hours

Ingredients

• 2 ¼ pounds plant–based protein (proteins such as tempeh or jackfruit work best, but extra–firm tofu or “Impossible” meat will also work)
• 1 ½ Tbsp. dark soy sauce (organic, avoid GMOs, if allergic to soy, substitute Tamari sauce)
• 1 ½ Tbsp. light soy sauce (organic, avoid GMOs, if allergic to soy, substitute Tamari sauce)
• 1 ½ Tbsp. honey (for a strict vegan recipe, substitute agave or maple syrup)
• ¼ teaspoon salt
• 1 ½ Tbsp. oyster sauce
• 2 Tbsp. blended whiskey
• 3 ½ Tbsp. hoisin sauce
• ⅛ teaspoon white pepper
• ½ teaspoon Chinese five–spice powder

Instructions

1. Cut plant–based protein into strips 1 inch thick and 7 inches long. Using small knife, pierce the protein repeatedly at ½ inch intervals to help tenderize.
2. Line a roasting pan with foil. Place the strips of plant–based protein in a single layer at the bottom of the roasting pan. Pour all the remaining Ingredients, which have been mixed in a bowl, over the protein, and allow it to marinate for 4 hours or overnight.
3. Preheat the oven to broil. Place the roasting pan in the oven and roast for 30 to 50 minutes. To test the protein, remove one strip after 30 minutes and slice it to see if it is cooked through. During the cooking period, the protein should be basted 5 or 6 times and turned 4 times. If the sauce dries add water to the pan.
4. When the plant–based protein is cooked, allow it to cool, then refrigerate it until ready for use.

Note: Char Siu can be made ahead. It can be refrigerated 4 or 5 days, and it can be frozen for 1 month. Allow it to thaw in the refrigerator before using.