Ingredients
3 tablespoons liquid smoke1 tablespoon maple syrup2 teaspoons smoked paprika1/2 teaspoon ground cumin1 package (8 ounces) tempeh, thinly sliced2 tablespoons canola oil
Preparation
Whisk together liquid smoke, maple syrup, paprika and cumin in an 8-in. square baking dish; add sliced tempeh. Gently toss to coat. Cover and refrigerate at least 1 hour.
Heat oil in large saucepan over medium heat. In batches, cook tempeh until golden brown, 2-3 minutes per side. Serve immediately.
