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Sweet and smoky tempeh strips are a nice way to sub for bacon at breakfast, with way less grease. The chewy, nutty tempeh gets crisp edges but stays moist in the middle. Tempeh is an ancient food invented in Indonesia that will nourish you naturally
Ingredients
- 8 oz/225 g tempeh
- 2 tbsp maple syrup
- 1 tbsp canola oil,
- plus more for pan
- ½ tsp liquid smoke
- flavoring
- ½ tsp salt
Instructions
- Set up a steamer and bring the water to a simmer. Steam
the tempeh for 5 minutes to moisten it, then let it cool
completely. Thinly slice the tempeh lengthwise into eight
strips. In a bread pan/tin, whisk together 2 tbsp water with
the maple syrup, 1 tbsp oil, smoke flavoring, and salt. Add
the tempeh and gently mix to coat without breaking the
strips. Marinate overnight in the refrigerator. - To cook, heat a large cast-iron frying pan over medium
heat. When hot, add a drizzle of oil, then transfer the tempeh
slices to the pan, preventing them from touching. Fry until
the glaze is absorbed and the slices are browned. Remove
to plates and serve hot
