In a bowl, whisk the soy sauce, maple syrup, vegetable stock, Oak Smoked oil, smoked paprika and black pepper together.
Line the tempeh strips in a pan and drizzle over the marinade. Bring the mixture to a simmer of a medium heat and cook for 3 minutes, then flip the tempeh strips over. Repeat until most of the liquid evaporates and the marinade starts to look sticky.
Reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning.
After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns. Remove from the heat, and serve as desired. (We've added Sesame Seeds!)
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