Place the tempeh in a frying pan and cover with 1 cup of vegan broth.
Simmer uncovered for about 10 minutes until the tempeh has absorbed all of the broth.
Drizzle with 2 tablespoons of oil and panfry for about 3-4 minutes on each side until golden brown.
Cover with 1 cup of barbeque sauce and simmer for 1 more minute. (You may need to add a tablespoon of water if your BBQ sauce is too thick.)
Serve in a sandwich, wrap, lettuce wrap, or simply over rice.
Notes
Oil-FreeYou can make this oil-free, buy omitting the step of adding the oil and frying the tempeh. This adds flavor and a little crispier texture but is not necessary. Gluten-FreeMany varieties of tempeh have other gains mixed in with them, so check the label to make sure you are getting tempeh made from only soybeans for a gluten-free option.