About this video

<p><strong>Ingredients </strong></p><ul><li>8 ounces tempeh </li><li>2 tablespoons liquid amino acids or soy sauce </li><li>1 tablespoon brown sugar </li><li>1 teaspoon smoked paprika </li><li>1 teaspoon balsamic vinegar </li><li>1/2 teaspoon black pepper </li><li>1/2 teaspoon ground coriander (can omit if you don’t have it) </li></ul><p><br></p><p><strong>Instructions </strong></p><ol><li>Slice tempeh into very thin strips (about 20 pieces) and place in a single or double layer in a flat container </li><li>Combine other ingredients and pour over tempeh. Let marinate 30 minutes at least, or refrigerate in marinade for up to 7 days. </li><li>To fry: Heat a large skillet over medium-high heat and add a teaspoon of oil (olive, safflower, grapeseed). Lay tempeh strips in a single layer (you may have to do two batches) and cook one minute. Turn and cook one more minute until crisp around the edges. </li></ol><p><br></p><p>Makes about 20 strips. Serves 4.</p>