Crispy Tempeh with Mango and Chile Pepper
Delightful, simple, beautiful and quick. The beauty of fruit and hot chiles is how well they work together. The flavor of the chile is both enhanced and complemented by the sweetness of fresh mango.
- Canola or sunflower oil, for frying Add to list
- 1 (8-ounce) package tempeh, cut into 10 strips Add to list
- Salt, to taste Add to list
- 1 onion, coarsely chopped Add to list
- 2 mangos, medium dice Add to list
- 1 fresh jalapeño or Serrano chile pepper, cut into very thin strips Add to list
- 2 to 3 tablespoons white wine Add to list
- 2 heaping tablespoons raw cane sugar Add to list
- 2 tablespoons coarsely chopped fresh cilantro Add to list
- 2 to 3 splashes white or red wine vinegar Add to list
- Freshly ground black pepper Add to list
Add enough oil to a large fry pan to cover the surface. Heat oil to medium-hot and fry tempeh strips on both sides until lightly browned. Set aside on a paper towel. Sprinkle with salt. Remove excess oil from the pan so you have approximately 1 tablespoon left.
Add onions to pan and sauté until lightly browned. Add mango and chile peppers; cook 4 to 5 minutes, or until fruit is very soft.
Add wine and cook until wine is absorbed or reduced. Stir in sugar; cook for an additional 30 seconds. Arrange over tempeh strips, sprinkle with cilantro and season with vinegar and black pepper.
Recipe by, former PCC staff