Crisp Tempeh with Mango and Hot Pepper
Bold Vegetarian Chef: Adventures in Flavor with Soy,
Beans, Vegetables & Grains
cup vegetable oil
1 (8-ounce) package tempeh, cut into 10 strips (see
Salt, to taste
1 medium onion, coarsely chopped
2 mangoes, peeled and cut into 1/2-inch dice
1 to 2 fresh jalapeno or serrano peppers, cut into
very thin strips (see note 2)
3 tablespoons dry white wine
2 tablespoons, plus 1/2 teaspoon, unrefined cane sugar
1 tablespoon red wine vinegar
Freshly ground pepper, to taste
2 tablespoons coarsely chopped cilantro
a large skillet, heat the vegetable oil over medium-high
heat. When the oil is very hot, add the tempeh strips
and fry on both sides until lightly browned, about
2 to 3 minutes. Drain on paper towels, sprinkle lightly
with salt and set aside.
all but 1 tablespoon of the oil from the pan. Add
the onion to the skillet and cook, stirring often,
until soft and nicely browned, about 7 to 10 minutes.
Add the mangoes and hot peppers. Cook until the fruit
is very soft, 3 to 5 minutes.
Increase the heat slightly
and add the wine. Boil until the wine is reduced by
about two-thirds. Stir in the sugar and cook for an
additional 30 seconds or so, until completely dissolved.
the tempeh strips with the fruit sauce. Splash with
the vinegar, season with pepper, to taste, and garnish
with the chopped cilantro.
1: Tempeh is a soybean cake available at many
supermarkets and at health food stores.
2: When handling chilies, experts recommend wearing
gloves and not touching your eyes during or afterward.
(Updated: 10/30/08 SN)