Miso-Glazed Tempeh Bacon
- Asako
- Apr 26, 2020
- 2 min read
Updated: Apr 26
My journey with tempeh began nearly 30 years ago when I first explored macrobiotic cooking. Since then, this fermented soybean cake has been a staple in my kitchen, evolving with my tastes and cooking style.
This miso-glazed tempeh bacon recipe is my personal twist, perfected during April 2020. The miso paste adds an incredible umami depth that transforms tempeh into something extraordinarily savory.
The perfect balance of smoky, salty-sweet flavors combined with that ideal chewy-yet-crisp texture makes this tempeh bacon perfect for breakfast plates, sandwiches, salads, and more. It honors traditional macrobiotic principles while bringing contemporary flavors to your table.
I hope you enjoy this recipe as much as I've loved developing it over the decades.
Ingredients:
<Serves: 4>
8oz tempeh
Miso Marinade:
2 teaspoons of white miso (or red miso, or a combination, ensuring it's without dashi)
1.5 to 2 teaspoons of Japanese soy sauce or tamari shoyu for a gluten-free alternative
1 to 1.5 tablespoons of mirin
2 tablespoons of olive oil
1/4 teaspoon of black pepper
1/4 teaspoon of turmeric powder
cayenne pepper powder, if you want a spicy kick
Instructions: 1. Cut the tempeh into 1/4-inch slices.
2. To prepare the miso marinade, mix together miso, Japanese soy sauce (or tamari shoyu for a gluten-free option), mirin, olive oil, black pepper, turmeric powder, and cayenne pepper powder.
3. Immerse the tempeh slices in the marinade for 10 minutes. For longer marination, ensure they are refrigerated.
4. In a large skillet, heat a few teaspoons of olive oil over medium-high heat. Arrange the tempeh in a single layer in the pan. Cook for 2-3 minutes on each side until both sides are golden brown and crisp.
I prepared kale accompanied by a lemon tahini sauce. To create the sauce, simply mix lemon juice with tahini. You may add a pinch of salt if preferred; however, I chose not to, as the tempeh bacon imparts a rich flavor. I utilize this tempeh bacon in various dishes, including plant-based BLT sandwiches, vegetable and tempeh stir-fry, and tempeh bacon fried rice, among others.
Recipe originally posted April 2020
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