1-2 tsp tamari (or sub with sea salt) – adjust to taste
black pepper to taste
1 Tbsp extra virgin olive oil for the pan
optional: 2-4 Tbsp water if you like your tempeh soft rather than crispy
optional: pinch of cayenne for heat
**If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder – a pinch should do it
INSTRUCTIONS
Warm a skillet over high heat. Add extra virgin olive oil.
When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.
