Ingredients
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8 ounces Tempeh
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2 tablespoons pure Maple Syrup
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2 tablespoons Tamari
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1 tablespoon natural Ketchup
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1 tablespoon Olive Oil
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1 teaspoon Hickory liquid
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Nonstick cooking spray (optional)
Directions
Ten or more years ago when the world was still amazed and mystified by the idea of vegan bacon, a company called Lightlife made (and still does to this very day) a life-changing product, ready-to-cook bacon-flavored tempeh. It’s so simple yet brilliant: douse strips of this nutty soy food in a salty-sweet-smoky marinade. Since then, we’ve made countless versions of the stuff at home, usually with favorite pantry staples, such as tamari, liquid smoke, and a touch of natural ketchup for a color and a bright tomato finish for a marinade. Fry it up and here it is, a crazy delicious old-school bacon-like thing that’s equally at home tossed in a salad or served on a stack of waffles or pancakes.
Steps
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1
Done
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Slice the tempeh into ¼-inch strips. For easiest frying, we recommend attacking the standard rectangle of tempeh from the short end for shorter, easier-to-handle pieces. |
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2
Done
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In a ceramic or metal baking dish, whisk together the maple syrup, tamari, ketchup, oil, and liquid smoke until smooth. Gently layer in the tempeh and gently toss to completely coat with the marinade, then let stand for 10 minutes or cover and chill overnight. |
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3
Done
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Place a lightly oiled cast-iron skillet over medium heat. Lay the tempeh pieces in the pan in a single layer, and, if desired, spritz with a little nonstick cooking spray. Cook for 2 to 3 minutes, until well browned on one side, flip, and cook the other side until browned. Serve hot, warm, or chilled. |
