Smoked tempeh is excellent for smoking as the dense, porous structure absorbs smoke like few other proteins.

Ingredients

• 30ml soy sauce
• 3 grams (about 1-2 cloves) minced garlic
• 15 g sesame oil
• 15ml rice vinegar – needed to penetrate
• pinch of salt

Method

1. Slice into planks or thick strips rather than cubes — more surface area, better bark formation, less risk of drying out.
2. Steam or simmer the tempeh for 10-15 minutes first. This removes bitterness and opens the pores for better smoke and marinade absorption.
3. Marinate for at least 30 minutes. This gives time for the marinade to to infuse.
4. Smoke at 110-130°C for 45-60 minutes.
5. Baste or re-glaze halfway through (or more often if you like) if using a sticky marinade.