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Wilted Arugula with Braised Tempeh, Mango and Red Onion

Here’s a new way to serve tempeh that’s full of flavor. As a bonus, the bright colors make this a beautiful dish. The recipe can easily be doubled. Meal Plan: To round out the meal, serve polenta on the side. Slice packaged polenta into coins. Broil each side a couple…

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Here’s a new way to serve tempeh that’s full of flavor. As a bonus, the bright colors make this a beautiful dish. The recipe can easily be doubled.

Meal Plan: To round out the meal, serve polenta on the side. Slice packaged polenta into coins. Broil each side a couple of minutes until browned.

Servings
serving

Ingredients

  • 8-oz. pkg. tempeh
  • 1/4 cup shoyu or soy sauce
  • 1 Tbs. plus 1 tsp. maple syrup
  • 4 Tbs. fresh lime juice
  • 4 whole cloves garlic plus 1 clove minced garlic
  • 4 slices fresh ginger
  • 1 small red onion, finely chopped ( 3/4 cup)
  • 1/2 tsp. prepared mustard
  • 2 tsp. minced jalapeno pepper
  • 2 Tbs. plus 1 tsp. vegetable oil
  • 3 bunches fresh arugula
  • 1 ripe medium mango, peeled and sliced

Preparation

  1. Cut tempeh into 12 even strips. In large saucepan, combine 2 cups water, shoyu, 1 tablespoon maple syrup, 2 tablespoons lime juice, whole garlic cloves and ginger slices. Bring to a boil over high heat. Add tempeh, lower heat and simmer, uncovered, 15 minutes.
  2. Remove tempeh from liquid and set aside. Add chopped onion to liquid and cook 1 minute. Remove with slotted spoon and place in small bowl. Discard garlic and ginger. Drizzle 1 tablespoon lime juice over onion, toss to coat and set aside.
  3. In small bowl, whisk together remaining 1 tablespoon lime juice, 1 teaspoon maple syrup, mustard, minced garlic, jalapeno, and 2 tablespoons oil. Set dressing aside.
  4. Remove long stems from arugula, wash and dry leaves well, and place in metal bowl. Peel and slice mango into 3/4-inch slices; set aside in separate dish.
  5. In medium nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add tempeh and cook until browned, about 2 minutes on each side.
  6. Toss arugula with dressing to coat. Place bowl over pot of simmering water to make a double boiler. Toss greens over the heat until they warm and just begin to wilt, about 2 minutes. Divide arugula onto plates and arrange mango and tempeh over greens. Sprinkle with reserved chopped onion and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 211
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 67 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g