This is as close as we get to mock meat around my house. I'm fully aware that tempeh is nothing like meat - it's not a mock meat product, and it will never convince a meat lover to forgo bacon. That said, this dish is a great addition to your list of sides for breakfast or lunch. The tempeh tastes incredible after marinating overnight, but if you're in a rush or decide to make this on a whim, marinating first is not a necessity. You can also use this in the Corn & Potato Chowder or Split Pea Soup.
Recipe from The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family, copyright © Andrea Duclos, 2015. Photographs by Andrea Duclos. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
1 8-ounce (about 230 grams) package tempeh
2 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon liquid smoke
1 teaspoon red wine vinegar
1 tablespoon + extra for frying olive oil
1/4 cup water
Bring a medium pot of water to boil. Place the block of tempeh (halved if necessary) in the pot and simmer for 5 to 8 minutes. Remove the tempeh from the pot and allow it to cool.
Slice the tempeh into thin strips, about ½-inch (1 cm) thick.
Combine all the other ingredients in a medium baking dish and place the tempeh in the mixture. Marinate for at least an hour, or overnight, if possible—either on the counter or in the fridge is fine.
When you’re ready to cook the tempeh, place a skillet over medium-high heat and coat the bottom of the pan with oil. (*You can bake the tempeh instead, if you want.)
*Simply plop it on a baking sheet and into a 400°F (200°C) oven until all the liquid is dissolved—but you should know that it’s more delicious cooked in a skillet.
Add the tempeh to the skillet and cook, adding spoonfuls of the marinating liquid periodically and allowing it to caramelize the tempeh. Fry until golden brown.
Serve immediately. We like to pair this with just about any and all other breakfast items.