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 high oleic sunflower oil to fry Add to list
- 8-ounce package tempeh, cut into 10 strips Add to list
- Salt to taste Add to list
- 1 medium 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 Sucanat Add to list
- 2 tablespoons coarsely chopped cilantro Add to list
- 2 to 3 splashes peach vinegar* Add to list
- Freshly ground pepper Add to list
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.
* 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, former PCC staff
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