Tempeh Bacon

posting for safe-keeping. From Vegan with a Vengeance.

• Ready In: 1 hr 20 mins
• Yields: 12 strips

Ingredients

• 2  tablespoons  Braggs liquid aminos or 2  tablespoons tamari or 2  tablespoons soy sauce
• 1⁄3 cup apple cider vinegar
• 1  teaspoon tomato paste
• 1⁄4 teaspoon liquid smoke
• 1  kg tempeh
• 2  garlic cloves, crushed
• 2  tablespoons  peanut oil or 2  tablespoons  vegetable oil

Directions

1. To make the marinade, combine the Bragg Liquid Aminos (tamari or soy sauce), apple cider vinegar, tomato paste and liquid smoke in a wide, shallow bowl. Mix with a fork until the paste is fully dissolved. Set aside.
2. Cut the tempeh into thin strips (less that 1/4-inch thick) lengthwise. You should be able to get about 12 strips.
3. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade.
4. Submerge the tempeh strips in the marinade and let sit, for at least an hour up to overnight.
5. After marinating, discard the garlic.
6. Heat the oil in a large skillet over medium heat.
7. Add the tempeh strips and cook for 4 minute on one side; the bottom should be nicely browned.
8. Flip the strips over and pour the remainder of the marinade over them; if there isn't much marinade left add a splash of water.
9. Cover and let cook for 3 more minutes, until the liquid is absorbed.
10. Uncover and check for doneness; if necessary, keep cooking uncovered until all sides are nicely browned.
11. Remove from heat and serve.