Tempeh Bacon
Ingredients:
- 226.8 g (8 oz) tempeh
- 30 ml (2 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 1 tbsp liquid smoke
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 0.5 g (1/4 tsp) black pepper
- 30 ml (2 tbsp) neutral oil
Equipments:
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Steaming the tempeh briefly before marinating removes any bitterness and helps it soak up the marinade better. Slice the tempeh as thin and even as possible so the strips cook and crisp evenly.
Instructions:
- Steam the Tempeh: Bring a small pot of water to a boil and steam or simmer the tempeh strips for 5-10 minutes to remove bitterness. Drain and pat dry.
- Make the Marinade: In a shallow dish, whisk together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, garlic powder, and pepper.
- Marinate: Add the steamed tempeh strips to the marinade, gently tossing to coat. Let marinate for at least 15 minutes, or up to overnight in the fridge.
- Sear: Heat the oil in a skillet over medium heat. Add the tempeh strips in a single layer, reserving the leftover marinade.
- Cook Until Crisp: Cook for 3-4 minutes per side, until browned and crisp at the edges, brushing with extra marinade partway through.
- Drain & Serve: Transfer to a paper towel-lined plate and serve warm.
Storage: Refrigerate cooked tempeh bacon in an airtight container for up to 4 days. Reheat in a skillet to re-crisp.
Tip: Slice the tempeh with the grain into long, thin strips for the most bacon-like texture.
Swap: No liquid smoke? Use an extra 1/2 tsp smoked paprika instead, though the smoky flavor will be milder.
Liquid smoke and smoked paprika give tempeh its signature bacon-like smokiness, while maple syrup and soy sauce balance sweet and salty for a rounded flavor. Steaming the tempeh first removes bitterness so the marinade really shines through.
Tempeh Bacon
Ingredients:
- 226.8 g (8 oz) tempeh
- 30 ml (2 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 1 tbsp liquid smoke
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 0.5 g (1/4 tsp) black pepper
- 30 ml (2 tbsp) neutral oil
Equipments:
Features:
Why These Ingredients:
Liquid smoke and smoked paprika give tempeh its signature bacon-like smokiness, while maple syrup and soy sauce balance sweet and salty for a rounded flavor. Steaming the tempeh first removes bitterness so the marinade really shines through.
Prep:
Steaming the tempeh briefly before marinating removes any bitterness and helps it soak up the marinade better. Slice the tempeh as thin and even as possible so the strips cook and crisp evenly.
Instructions:
- Steam the Tempeh: Bring a small pot of water to a boil and steam or simmer the tempeh strips for 5-10 minutes to remove bitterness. Drain and pat dry.
- Make the Marinade: In a shallow dish, whisk together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, garlic powder, and pepper.
- Marinate: Add the steamed tempeh strips to the marinade, gently tossing to coat. Let marinate for at least 15 minutes, or up to overnight in the fridge.
- Sear: Heat the oil in a skillet over medium heat. Add the tempeh strips in a single layer, reserving the leftover marinade.
- Cook Until Crisp: Cook for 3-4 minutes per side, until browned and crisp at the edges, brushing with extra marinade partway through.
- Drain & Serve: Transfer to a paper towel-lined plate and serve warm.
