à la Isa Chandra Moskowitz/Terry Hope Romano from Veganomicon
- 1 8-ounce package tempeh
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons olive oil (I like mine extra virgin)
- 2 teaspoons maple syrup
- 2 cloves garlic, crushed
Bring a medium-sized pot of water to boil, because you’re going to poach the tempeh first.
Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slices. I prefer to use a flat-bottomed, rectangular bowl—it makes marinating easier.
Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade. I usually just flip once after 30 minutes. If your tempeh is submerged completely in the marinade, that’s okay, too—no flipping necessary.
Preheat a cast-iron grill pan over medium-high heat. To grease it, brush lightly with olive oil, or use a spray bottle of olive oil.
Grill each side of the tempeh* for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.
*If you have a George Foreman grill, you don’t have to flip it; you can just close it and let the tempeh cook for 5 minutes straight.