Let the tempeh cook for a few minutes on each side, until the slices are browned and crispy. Taste was great but… a bit chewy, less than crispy. I know you said you followed the recipe to a T, but just to check, you didn’t bake them with all of the marinade did you? Allow the tempeh to cool for about 5 minutes before removing from the rice cooker or steamer basket.
Stovetop and oven methods vary in cooking time as noted in the instructions. No you don’t need to steam or boil it here.

I would try 350 degrees F for about 10 minutes. Information shown should not be considered a substitute for a professional nutritionist’s advice. Anyone else been eating tempeh BLT’s like they’re going out of style? I’m not hating on soy, I just like to mix things up because there’s so much varied research out there. It worked, but it made them extra crispy, almost too crispy in my opinion, but it works! Crumbled, sliced, or cubed, tempeh can be added to any dish to create delicious flavor and texture. Made these for the 1st time, pan fried. Transfer to a large shallow bowl then pour in the coconut aminos (or tamari) and sprinkle with smoked paprika, garlic powder and salt & pepper. //

SO good! Here are five ways to prepare tempeh and enhance its potential for excellent texture and flavor.1. In it’s place I used smoked paprika which still gives off that delicious smoky flavor.

Store leftovers in a covered container in the refrigerator for up to 3 days.

If using soy sauce you may want to add a little bit of pure maple syrup. Cut the block of tempeh in half and steam for 10 minutes.

Soy sauce is also a common ingredient used in the marinade but to keep the recipe soy-free you can use coconut aminos in it’s place.

The nutrition information shown is an estimate provided by an online nutrition calculator. What temp do you think?

Ahhh I am becoming a vegan! Keep leftover tempeh bacon in a glass or plastic container in the refrigerator for 3-4 days. Just curious what 1 serving size for the nutritional value. Whisk well to combine. I prefer the latter because I think it tastes a lot better and I’m not really worried about my oil consumption.

To reheat, either microwave or put in the oven on a pan for 10-15 minutes, until warmed and crispy.

You’ll find a lot of tempeh bacon recipes called for liquid smoke but I know it’s not a common ingredient to have on hand so I made mine without.
When it is good and hot, place the tempeh strips in the pan. Would they still be good reheated?

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