Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke
- 1 (8 ounce or 227 gram) package tempeh
- 2 tablespoons canola oil (or high heat oil of choice)
-
Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.
-
Slice the tempeh, width-wise, into thin (approximately ¼-inch) strips.
-
Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.
-
Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.
-
Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.
-
When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.
-
Cook the tempeh strips for about 5 minutes, gently flip them with a spatula, and cook them for about 5 minutes more, until browned and crispy on both sides. Turn or shift the pan a couple of times while the tempeh cooks to ensure even heating.
-
Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.
-
Serve the tempeh bacon immediately.