Post Punk Kitchen Forum

I know how to make things crispy. I make crispy things all the time. I use high heat, enough oil, things turn out great. But my tempeh stays soft and squishy. The marinade will burn black before the tempeh crisps. Most often, I am trying to make tempeh bacon when it fails this way. I use the vegan brunch recipe.
Interestingly, when I use Tofurky tempeh bacon, is crisps just fine. What gives?

Use medium high heat and turn every few minutes.

Yep, been doing that... Again, I've never had trouble crisping of browning food before. I have worked professionally as a cook. I don't have this problem with any other food. Juuuust tempeh. Could it be that my local brand makes it too moist? Is that even possible?

Have you tried baking it in the oven instead? I find that works better than pan-frying.

Hmmm... baking. That might help, especially if moisture is the problem. I Have tried the broiler, but again with the squish.

are you using strips or chunks? I usually pan fry strips over medium-high heat in a little oil for about five minutes on each side, then squirt a little agave or brown sugar and liquid smoke on one side and quickly sear again before the sugar has a chance to burn. Its crispy and sticky and wonderful. Not sure that chunks would crisp up in the same way -- maybe what Desdemona said about baking instead of frying will work -- good luck!