Crispy Tempeh with Mango and Chile Pepper

Crispy Tempeh with Mango and Chile Pepper

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  • Canola or sunflower oil, for frying
  • 1 (8-ounce) package tempeh, cut into 10 strips
  • Salt, to taste
  • 1 onion, coarsely chopped
  • 2 mangos, medium dice
  • 1 fresh jalapeño or Serrano chile pepper, cut into very thin strips
  • 2 to 3 tablespoons white wine
  • 2 heaping tablespoons raw cane sugar
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 to 3 splashes white or red wine vinegar
  • Freshly ground black pepper


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.

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