Spicy Mango Tempeh

Spicy mango tempeh has a crispy texture and a delicious sweet-and-sour sauce! Ready in just over 30 minutes.

I have been on a big tempeh kick lately for reasons that I can’t explain. This spicy mango tempeh was originally a Purple Carrot meal kit that we made. If you’re a past blog reader you’ll know that I have a love hate relationship with Purple Carrot since there are so many interesting, yet flawed, recipes. I almost always change something, and occasionally I like a recipe so much that I reprise it here on the site.

Some people say that you should steam tempeh before marinating and cooking it. I’ve come to believe that that is a myth, and this pan-fried tempeh tastes great just from simply cooking it correctly. Be sure to sear the tempeh cubes on multiple sides and give it a nice long time in the pan. Tempeh has a somewhat nutty flavor, so think about the difference between raw vs. toasted nuts and that sort of describes why golden-brown tempeh is delicious.

I changed the original recipe to be a little bit more saucy and flavorful. Also, I thought serving it with couscous and arugula salad (as Purple Carrot did) was rather weird, and instead I topped it with some scallions and a side of jasmine rice. Also, I added garlic because why would there be no garlic?! I think it would be nice with noodles, too, if you cut the tempeh a little bit smaller.

This recipe calls for mango chutney. Just about any variety will do! If you don’t want to have to use up a jar of mango chutney, apricot preserves would be a good substitute. Mango nectar might work too. I used Harry & David mango chutney when testing the recipe. Stonewall Kitchen is another great brand.

The only other slightly less common ingredient needed for this spicy mango tempeh is chili garlic sauce. I don’t think you will regret purchasing a container of it, which will keep forever in the fridge and is fabulous for adding spice and flavor to any Asian-inspired meal. I find that it blends a little bit better with various other flavors than sriracha does. (Also, is sriracha over as a trend? I feel like nobody talks about it anymore).

If you try this spicy mango tempeh, let me know! Hope you are having a great January.

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Spicy Mango Tempeh

Crispy golden brown tempeh cubes tossed in a spicy mango sauce, perfect over a bed of jasmine rice or noodles.

Course dinner

Cuisine dairy-free, gluten-free, nut-free, vegan, vegetarian

Keyword mango tempeh

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 servings

Calories 456kcal

Author Yup, it's Vegan

Ingredients

• 2 tbsp vegetable oil
• 8 oz tempeh cut into 3/4" cubes
• 1 shallot thinly sliced
• 2 cloves garlic thinly sliced
• 2 scallions thinly sliced (optional, for serving)

For the spicy mango sauce:

• 3 tbsp mango chutney
• 2 tbsp water
• 1 tbsp chili garlic sauce (or to taste)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp low-sodium soy sauce (tamari for gluten-free)

Instructions

• In a small bowl, whisk together all of the ingredients for the sauce, and set aside.
• Heat the vegetable oil over medium heat in a nonstick skillet. Cook the cubed tempeh until crisp and golden brown, about 2-3 minutes per side. Rotate the tempeh cubes several times to brown them on multiple sides, cooking for a total of 8-10 minutes. Sprinkle with salt.
• Add the sliced shallot and garlic to the skillet, along with a few more drops of oil if needed. Cook, stirring occasionally, until the shallot is slightly softened and browned, about 3-4 minutes.
• Remove the skillet from the heat and stir in the sauce, making sure to coat all of the tempeh cubes. Return to medium heat, and cook until the sauce starts to bubble and thicken slightly, 3-4 more minutes. Serve hot, with rice or other accompaniments of choice.

Notes

The purpose of removing the pan from the heat before adding the sauce is so that the sauce doesn't splatter everywhere when you add it, which would happen if the pan was very hot like it was when we were searing the tempeh.

As written this tempeh just has a little bit of a kick from the chili garlic sauce. Taste the finished dish and add more if you like. If you are sensitive to heat then try just using 1/2 tbsp of the sauce.

Nutrition

Calories: 456kcal | Carbohydrates: 55g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Sodium: 435mg | Potassium: 507mg | Fiber: 6g | Sugar: 16g | Vitamin A: 117IU | Vitamin C: 8.1mg | Calcium: 170mg | Iron: 3mg

Adapted from Purple Carrot.

Other recipes you might like:

Black Pepper Tempeh Bacon

Sweet and Sour Tofu

Orange Tofu