Slice tempeh into 1/2-inch thick strips. Set aside.

In a medium skillet over medium-high heat, add olive oil, minced garlic, soy sauce, maple syrup, apple cider vinegar, liquid smoke, and black pepper. Mix to combine and heat up.

Once the pan is hot, add the sliced tempeh to the pan in an even layer. Cook the tempeh, flipping occasionally, until all the liquid is absorbed and the tempeh is crisp around the edges.