Ingredients
- 1 1/2 tablespoons olive oil divided
- 2 1/2 teaspoons toasted sesame oil
- 2 1/2 teaspoons liquid smoke
- 4 teaspoons rice vinegar
- 4 teaspoons maple syrup
- 2 1/2 tablespoons tamari
- Kosher salt to taste
- 2 pinches cayenne pepper optional
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 8-ounce block tempeh
- Smoked sea salt for finishing
Instructions
- In a medium bowl, whisk together 1/2 tablespoon olive oil, the toasted sesame oil, liquid smoke, rice vinegar, maple syrup, tamari, kosher salt, cayenne pepper, onion powder, smoked paprika, cumin, and garlic powder.
- Slice the tempeh block crosswise into thin strips, about 1/8 inch thick.
- Put the tempeh slices in a resealable bag or a shallow dish, then pour the marinade over them. Seal or cover the container and refrigerate for a minimum of 1 hour, turning the slices occasionally for an even coating (overnight is ideal for enhanced flavor).
- Heat a large nonstick frying pan over medium heat with 1 tablespoon olive oil. Arrange half of the marinated tempeh slices in a single layer, leaving aside excess marinade.
- Cook for 3½ to 4 minutes; about 1 minute before flipping, brush the top of each slice with more marinade.
- Flip and cook for an additional 2 to 2½ minutes until seared and crispy. Repeat with the remaining slices, using any leftover oil from the pan.
