Cut tempeh into bacon sized slices. Heat the olive oil in a skillet and brown the tempeh on both sides. Let it get nice and crispy!
While the tempeh is cooking, mix the liquid aminos, the pineapple juice, and garlic powder together in a separate dish.
Once the tempeh is browned and crispy, add a tablespoon of water, let that steam and open up the tempeh a little bit. Then add the liquid amino pineapple mix that you’ve created, coating the tempeh evenly and letting the sauce thicken on the tempeh. It may take 3 – 10 minutes to thicken on the tempeh giving it that chewy, sweet and savory flavor.
Turn the heat off and let the bacon rest in the pan.
