📝 About This Recipe
Transform humble soy into a culinary powerhouse with this deeply savory, hickory-infused smoked tempeh. By steaming the tempeh first to remove bitterness and then marinating it in a complex blend of maple, liquid smoke, and tamari, we achieve a profile that rivals traditional smoked meats. This versatile protein offers a satisfyingly firm texture and a rich, campfire-inspired aroma that elevates any plant-based meal.
🥗 Ingredients
The Protein
- 16 ounces Organic Plain Tempeh (two standard blocks, sliced into 1/4-inch strips or triangles)
The Smoky Marinade
- 1/4 cup Tamari or Low-Sodium Soy Sauce (use tamari for a gluten-free option)
- 2 tablespoons Apple Cider Vinegar (provides essential acidity to balance the smoke)
- 2 tablespoons Maple Syrup (grade A dark preferred for depth)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 tablespoon Olive Oil (plus more for the pan)
- 1 teaspoon Smoked Paprika (adds color and a second layer of smokiness)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cumin (adds an earthy undertone)
For the Glaze Finish
- 2 tablespoons Reserved Marinade (kept aside from the soaking process)
- 1 tablespoon Water (to thin the glaze slightly)
👨🍳 Instructions
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1
Begin by slicing your tempeh blocks into 1/4-inch thick strips. You can cut them into rectangles for 'bacon' style or triangles for a more gourmet presentation.
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2
Place a steamer basket in a pot with an inch of water. Bring to a boil, add the tempeh strips, cover, and steam for 10 minutes. This crucial step opens the pores of the tempeh and removes the natural bitterness of the fermented soy.
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3
While the tempeh steams, whisk together the tamari, apple cider vinegar, maple syrup, liquid smoke, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and cumin in a shallow dish.
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4
Remove the tempeh from the steamer and pat it dry with a clean kitchen towel. While still warm, place the strips into the marinade dish in a single layer.
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5
Let the tempeh marinate for at least 20 minutes at room temperature, or up to 24 hours in the refrigerator for maximum flavor penetration. Flip the pieces halfway through.
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6
Preheat a large non-stick or cast-iron skillet over medium heat and lightly coat with a drizzle of olive oil.
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7
Arrange the tempeh strips in the hot skillet, ensuring they aren't overcrowded. Reserve the remaining marinade in the dish.
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8
Sear the tempeh for 4-5 minutes on the first side until it develops a deep, caramelized brown crust.
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9
Flip the strips carefully using a spatula and cook for another 3-4 minutes on the second side.
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10
Whisk the extra tablespoon of water into the reserved marinade. Pour this mixture over the tempeh in the pan.
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11
Let the liquid bubble and reduce for 1-2 minutes, flipping the tempeh to coat it thoroughly in the thickening glaze. The tempeh should look shiny and dark.
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12
Remove from heat immediately once the glaze has adhered to the protein to prevent the sugars in the maple syrup from burning.
💡 Chef's Tips
Steaming the tempeh is non-negotiable; it transforms the texture from crumbly to tender and allows the marinade to soak to the center. For an even crispier result, you can bake the marinated strips at 400°F (200°C) for 20 minutes, flipping halfway, before finishing in the pan with the glaze. If you don't have liquid smoke, increase the smoked paprika to 2 teaspoons and add a pinch of chipotle powder for heat. Always use a well-seasoned cast iron skillet if available; the heat retention creates a superior 'char' that mimics a real smoker. Leftovers store beautifully in the fridge for up to 5 days and can be quickly reheated in a toaster oven.
🍽️ Serving Suggestions
Layer these strips onto toasted sourdough with avocado, sprouts, and vegan mayo for a 'TLT' (Tempeh, Lettuce, Tomato) sandwich. Dice the finished tempeh and toss it into a hearty kale Caesar salad for a smoky protein boost. Serve alongside creamy polenta and sautéed garlic greens for a comforting, rustic dinner. Pair with a crisp, hoppy IPA or a chilled glass of dry apple cider to complement the smoky and sweet notes. Crumble over a breakfast hash of sweet potatoes and bell peppers for a savory morning meal.