Preparation

1. In a medium (soup size) bowl stir together the vinegar, maple syrup, tamari or soy sauce, sesame oil, liquid smoke, garlic powder, smoked paprika, and cayenne (if desired) and 1/2 tablespoon of the oil. Reserve the remaining oil to cook the bacon.
2. Slice the tempeh into thin strips, approximately 1/8th inch thick to yield about 25 slices. Transfer to a ziplock style bag or shallow pie plate. Pour the marinade over the tempeh and toss gently to coat well. Seal the bag or cover the pie dish and refrigerate 8 hours or overnight. Gently shake the bag or flip the tempeh pieces occasionally to evenly distribute the marinade.
3. Heat about a tablespoon of the remaining oil in a 12-inch, nonstick skillet over medium heat. While leaving the excess marinade behind, arrange half of the marinated tempeh slices in a single layer, being careful to not overcrowd the pan. Cook for 4-5 minutes or until browned and crisp. Flip over and cook on the other side for an additional 2-3 minutes or until browned and crisp.
4. Wipe out the pan and repeat steps with the remaining oil and tempeh, although it might take a bit less time as the pan is already heated. Serve immediately or re-warm in a 375 F oven until hot and crisp.
5. Serve as is with scrambled tofu. Make a delicious sandwich with tempeh bacon, lettuce, avocado and tomato.