Tempeh Bacon

Instructions

1. In a medium bowl, whisk together ½ tablespoon of olive oil, tamari or soy sauce, vinegar, maple syrup, toasted sesame oil, liquid smoke, smoked paprika, onion powder, cayenne, and kosher salt.
2. Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick (.3 cm thick).
3. Marinate the tempeh. Transfer the tempeh to a sandwich-sized ziploc bag. Seal the bag and massage to coat. OR, add the tempeh to a shallow bowl (like a pie plate), pour on the marinade, and gently toss to coat. Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently shake or flip the bag a few times during this time to evenly distribute the marinade, or toss the tempeh in the pan.
4. Cook the tempeh. Line a plate or cutting board with a few paper towels. Heat a 12-inch nonstick frying pan over medium heat with 1 tablespoon of olive oil. Once the oil is shimmering (after a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade. NOTE: Don't try to cook all the tempeh at once, or it won't crisp up.
5. Cook for 2 ½ to 3 minutes. Then generously brush the top side of each piece with some reserved marinade and cook for 1 more minute, or until bottoms are nicely browned (some charring is okay).
6. Now flip each piece and cook on the second side for 2 to 2 ½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.Transfer to the towel lined surface to absorb excess oil. If desired, sprinkle with just a pinch of smoked sea salt.
7. Wipe out the pan. Repeat with the rest of the tempeh, adding 1/2 to 1 tablespoon of olive oil (1/2 TBSP if there's oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2 ½ to 3 minutes on the first side, and 2 minutes on the second side.