Low-FODMAP smokey fried tempeh

All, Cold food, Hot food, Little plates

Low-FODMAP | Gluten-Free | Dairy-Free | Vegan

Ingredients

  • Pack of tempeh
  • 1 tbsp reduced-salt tamari (can substitute soy sauce, but tamari is best)
  • 1 tbsp maple syrup (can substitute coconut sugar or brown sugar)
  • 1 vegetable stock cube with a cup of warm water/one cup of vegetable stock
  • 1/2 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper (or to taste)

Instructions

  1. Cut the tempeh into 1/2 thick strips.
  2. Make the marinade by whisking 1 tablespoon of tamari with the maple syrup, vegetable stock, liquid smoke, paprika and pepper.
  3. Lay the tempeh on a non-stick frying pan and pour the marinade over it.
  4. Simmer over medium heat for about three minutes, then flip the tempeh strips.
  5. Repeat this process until most of the liquid is gone and the marinade is starting to get sticky.
  6. Reduce the heat to medium-low and start flipping the tempeh more often to ensure both sides are evenly browning.
  7. Once all the liquid is gone from the pan, cook for 30 seconds to a minute longer flipping frequently. You want the tempeh to brown and caramelise, but not to stick and burn.
  8. Remove the tempeh from the pan and serve as desired.