Instructions

• For the marinade, whisk 1 tablespoon olive oil, 1 ½ tablespoons rice vinegar, sesame oil, maple syrup, tamari, liquid smoke, ¼ teaspoon salt, onion powder, and paprika in medium bowl.
• Place sliced tempeh in plastic bag or shallow dish. Pour marinade over, coating evenly. Refrigerate for 1 to 8 hours, flipping occasionally.
• Heat 1 tablespoon olive oil in nonstick pan over medium heat. Fry half the marinated tempeh in single layer. Cook 3 to 4 minutes per side, or until crisp, brushing with marinade before flipping.
• Use ½ tablespoon olive oil to repeat with remaining tempeh.