Smoky Maple Soy Marinade for Tempeh Bacon

Name: Smoky Maple Soy Marinade for Tempeh Bacon
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz (two 8-oz blocks) (454 g) tempeh, cold, from the fridge, sliced crosswise into ¼-inch (6 mm) strips; 2 cups (480 ml) water, for simmering the tempeh; 3 tablespoons (45 ml) soy sauce; 3 tablespoons (60 ml) pure maple syrup; 1 tablespoon (15 ml) olive oil; 1 tablespoon (15 ml) apple cider vinegar; 2 tablespoons (30 ml) water; 1 teaspoon (5 ml) liquid smoke (hickory or mesquite); 2 teaspoons (5 g) smoked paprika; 1 teaspoon (3 g) garlic powder; ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A sweet, salty, deeply smoky marinade that turns thin-sliced tempeh into chewy-crisp vegan bacon strips with caramelized edges. A short simmer first removes tempeh's bitterness and helps it soak up every drop of flavor.

Prep: 18 min
Cook: 32 min
Wait: 35 min
Total: 1 hr 25 min
Makes: About 55 strips of tempeh bacon (4 servings)

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Ingredients

4 servings

16 oz (two 8-oz blocks) (454 g) tempeh, cold, from the fridge, sliced crosswise into ¼-inch (6 mm) strips
2 cups (480 ml) water, for simmering the tempeh
For the marinade
3 tablespoons (45 ml) soy sauce
3 tablespoons (60 ml) pure maple syrup
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) apple cider vinegar
2 tablespoons (30 ml) water
1 teaspoon (5 ml) liquid smoke (hickory or mesquite)
2 teaspoons (5 g) smoked paprika
1 teaspoon (3 g) garlic powder
½ teaspoon (1 g) black pepper, freshly ground

Equipment (8)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
10-inch (25 cm) deep skillet or wide saucepan
Shallow dish or 9×13-inch (23×33 cm) baking dish for marinating
Medium mixing bowl and whisk
Sharp knife and cutting board
Pastry brush or spoon
Thin spatula or tongs

Steps

Before you start

Read the timing: the tempeh needs 30 minutes in the marinade, so start the simmer and marinade about an hour before you want to eat.
Use a sharp, thin-bladed knife for slicing. Cold tempeh straight from the fridge slices more cleanly and breaks less.
Liquid smoke is very strong. Measure it exactly with a measuring spoon; extra will make the bacon taste harsh and bitter.
Choose a soy sauce you like the taste of. Regular soy sauce works; use tamari if you need gluten-free.

1
Slice the tempeh
- Cut each 8-oz tempeh block crosswise into ¼-inch (6 mm) thick strips, so each strip is about 4 inches (10 cm) long.
- Aim for even thickness, because thicker strips stay soft while thin ones crisp.
- You should have about 55 strips in total.
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Ready when: Strips are uniform, ¼ inch thick, and mostly intact.
Tip: If a strip crumbles, just keep the pieces; they bake up as tasty bits.
2
Simmer to mellow
- Pour 2 cups (480 ml) water into a 10-inch (25 cm) deep skillet and bring to a gentle simmer over medium-low heat.
- Add the tempeh strips, spreading them so most are submerged, and simmer for 10 minutes, turning once halfway.
- Lift out with a spatula, drain in a colander for 1 minute, then pat dry with a clean towel.
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Ready when: Tempeh looks slightly paler and plumper, and the water has a faint yellow tint.
Tip: Keep the water at a gentle simmer, not a rolling boil, so the strips do not fall apart.
3
Whisk the marinade
- In a medium bowl, whisk together the soy sauce, maple syrup, olive oil, apple cider vinegar, 2 tablespoons water, liquid smoke, smoked paprika, garlic powder, and black pepper until the paprika and garlic powder are fully dissolved and no clumps remain.
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Ready when: The marinade is a uniform, brick-red brown with no visible powder clumps.
Tip: Oil will float; give the marinade a quick whisk again right before pouring.
4
Coat the tempeh
- Arrange the warm, dried tempeh strips in a single snug layer in a shallow dish (a 9×13-inch/23×33 cm dish works well); a second layer is fine if you spoon marinade between layers.
- Pour the marinade evenly over the top and gently turn the strips with your fingers so each one is coated on both sides.
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Ready when: Every strip is glossy and the marinade pools lightly around the edges.
Tip: Warm tempeh soaks up marinade better than cold, so coat it right after drying.
5
MarinateOven 375°F / 190°C
- Let the tempeh sit at room temperature for 30 minutes, turning the strips once at the 15-minute mark so both sides absorb the marinade.
- During the last 10 minutes, position an oven rack in the center and preheat the oven to 375°F (190°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Most of the liquid has soaked in, leaving only a few tablespoons in the dish.
Tip: For deeper flavor, marinate covered in the fridge for up to 8 hours; bake straight from the fridge.
6
Arrange on the panOven 375°F / 190°C
- Lay the strips on the parchment-lined baking sheet in a single layer with a little space between them so they roast instead of steam.
- Spoon or brush 2 to 3 tablespoons of the leftover marinade over the strips and discard any remaining.
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Ready when: Strips lie flat without overlapping and look evenly glazed.
Tip: Do not crowd the pan; use a second sheet if needed, or the strips will turn soft instead of crisp.
7
Bake the first sideOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 12 minutes, until the surface looks dry and the edges just start to darken.
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Ready when: Tops look matte and tacky, and the edges are dark brown.
8
Flip and finish bakingOven 375°F / 190°C
- Remove the pan and flip each strip with a thin spatula or tongs.
- Brush any remaining glaze that has pooled on the parchment onto the strips.
- Return to the oven at 375°F (190°C) and bake 8 to 10 minutes more, watching closely in the last 3 minutes.
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Ready when: Strips are deep mahogany brown with darker, crisp-looking edges, and the glaze is sticky but not burnt.
Tip: The maple sugar burns fast. If edges blacken or smell acrid, pull the pan right away.
9
Cool to crisp
- Let the strips rest on the baking sheet for 5 minutes.
- They firm up and crisp as they cool.
- Serve warm in sandwiches, with breakfast, or crumbled over salads.
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Ready when: Strips feel firm and chewy-crisp at the edges when lifted.
Tip: Slide the strips off the parchment while still warm to prevent sticking.

Good to know

Tips

Do not skip the simmer. It removes tempeh's slight bitterness and makes it much better at absorbing the marinade.
Slice evenly. Consistent ¼-inch strips cook at the same speed, so you get uniformly chewy-crisp bacon.
For extra-crisp bacon, pan-fry the baked strips in a little oil for 1 to 2 minutes per side before serving.
Add ¼ teaspoon cayenne or a pinch of red pepper flakes to the marinade for a spicy version.

Make ahead

"Slice, simmer, and marinate the tempeh up to 8 hours ahead in a covered container in the fridge. You can also bake the strips a day ahead and re-crisp them before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store cooled strips in an airtight container for up to 5 days. Freezer: freeze in a single layer, then bag, for up to 3 months. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 350°F (175°C) oven for 6 to 8 minutes, until hot and crisp."

Substitutions

soy sauce → tamari or coconut aminos. Tamari makes it gluten-free. Coconut aminos is sweeter and less salty, so add a pinch of salt.
pure maple syrup → agave nectar or brown sugar dissolved in water. The flavor will be less complex, but the caramelization is similar. Use the same volume of agave.
apple cider vinegar → rice vinegar or lemon juice. Use the same amount. Rice vinegar gives a milder tang.
olive oil → avocado oil or any neutral oil. Use the same amount for a more neutral taste.