RECIPE

The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables & Grains

by Ken Charney (John Wiley & Sons)

CRISP TEMPEH WITH MANGO AND HOT PEPPER
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1/4 cup vegetable oil
1 (8-ounce) package tempeh, cut into 10 strips (see note 1)
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

In 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.

Pour 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.

Top the tempeh strips with the fruit sauce. Splash with the vinegar, season with pepper, to taste, and garnish with the chopped cilantro.

Yields 2 servings.

Note 1: Tempeh is a soybean cake available at many supermarkets and at health food stores.

Note 2: When handling chilies, experts recommend wearing gloves and not touching your eyes during or afterward.