Crispy Tempeh with Mango and Chile Pepper

Serves: 2

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

Add enough oil in large fry pan to cover surface. Heat oil to medium hot and fry tempeh strips on both sides until lightly browned. Set aside on paper towel. Sprinkle with salt. Remove excess oil from the pan so you have approximately one tablespoon left.

Add onion to pan and sauté until lightly browned. Add mango and chile pepper. Cook 4 to 5 minutes, or until fruit is very soft.

Add wine and cook until wine is absorbed or reduced. Stir in Sucanat. Cook for an additional 30 seconds or so. Arrange over tempeh strips, sprinkle with cilantro and season with vinegar and pepper.

Notes

* This is a great product that you will probably have to order in a specialty foods catalog. In the meantime, use white or red wine vinegar.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: chiles, mangoes, tempeh

Comments

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Crispy tempeh w/ mango

Fast as promised, and fresh and easy on the eyes. Served with black bean soup. Consider thinner slices of tempeh: tempeh has a strong flavor that occasionally overwhelms mango/onion combo.

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