Smoky Maple Tempeh Bacon (Printable Version)
Crispy, smoky, and maple-glazed tempeh strips deliver bold flavors in a satisfying plant-based dish.
# Ingredients:
→ Main
01 -
1 block (230 g) plain tempeh
→ Marinade
02 -
2 tablespoons olive oil, divided
03 -
1 ½ tablespoons rice vinegar or apple cider vinegar
04 -
1 ½ tablespoons maple syrup
05 -
3 tablespoons tamari or soy sauce
06 -
2 ½ teaspoons toasted sesame oil
07 -
2 ½ teaspoons liquid smoke
08 -
1/4 teaspoon kosher salt
09 -
¼ teaspoon cayenne pepper (optional)
10 -
½ teaspoon onion powder
11 -
¾ teaspoon smoked paprika
→ To Finish
12 -
Smoked sea salt for finishing
# Steps:
01 -
In a medium bowl, whisk together ½ tablespoon olive oil, toasted sesame oil, rice vinegar, maple syrup, tamari, salt, cayenne pepper, onion powder, smoked paprika, and liquid smoke until well emulsified.
02 -
Using a sharp knife, slice the tempeh crosswise into thin strips, approximately 3 mm thick.
03 -
Arrange tempeh strips in a zipper bag or shallow dish and pour marinade over. Seal or cover and ensure all pieces are evenly coated by gently massaging or tossing. Refrigerate for a minimum of 1 hour, ideally 8 hours or overnight, flipping or agitating occasionally for optimal absorption.
04 -
Heat a large nonstick frying pan (about 30 cm) over medium heat with 1 tablespoon olive oil. Once the oil is shimmering, lay half the marinated tempeh strips in a single layer, reserving excess marinade.
05 -
Fry undisturbed for 3 to 4 minutes. About 1 minute before turning, brush the upper side of each strip generously with reserved marinade.
06 -
Flip each piece with tongs and cook the second side for 2 to 2 ½ minutes. In the final minute, brush again with marinade.
07 -
Wipe the pan clean. Add remaining ½ tablespoon olive oil and cook the remaining tempeh as above, reducing the first side to 2 ½–3 minutes and second side to 2 minutes. Sprinkle with smoked sea salt to finish.
# Notes:
01 -
Choose unseasoned, plain tempeh for best texture; avoid grain-added varieties.
02 -
To ensure gluten-free status, use tamari or gluten-free soy sauce in the marinade.
03 -
The longer the marination, the deeper the smoky flavor penetration.
04 -
Pan must not be overcrowded—cook tempeh in batches for even crispness.