Crispy Tempeh with Mango and Chile Pepper | PCC Natural Markets

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.



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 Ken Charney, former PCC staff

More about: chiles, mangoes, tempeh


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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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