Nevertheless, the maple syrup makes for a crispy-caramelly thing, and the overall combo tastes remarkably like BBQ Pringles. Very tasty. To the right, you will see some of this tempeh on zatar-pesto whole-wheat spaghetti with kale, avocado, and lemon. (Mix zatar with olive oil and garlic, then mix into pasta).
In adapting this recipe, I reduced the amount of liquid smoke, increased the cayenne, added garlic powder, and then adjusted the amounts so that the recipe would be for a whole block of tempeh.
(adapted from Healthy Happy Life)
8 oz tempeh
2.5 TB maple syrup
1.5 TB olive oil
1 tsp cumin
1/2 to 1 tsp cayenne
1 tsp garlic powder
1 tsp liquid smoke
1/2 TB soy sauce
for pan: vegetable oil
InstructionsCombine marinade ingredients. Very thinly slice the tempeh and place in a shallow bowl (I used a pyrex bowl with a lid so that I could easily shake the tempeh a few times for even coverage). Pour marinade over tempeh (it will seem like not enough for the amount of tempeh) and let sit 10 minutes or so--move the tempeh around so that it all gets exposed to the marinade.
Heat vegetable oil in cast iron skillet. Saute tempeh on one side for a few minutes, then flip. Cook until
both sides are crisp and browned. Makes 3 servings.