Tempeh Mango Salad

Ingredients

1 packet Angie's Organic Soybean Tempeh, cubed (200g)
½ cup toasted cashew nuts (chopped)
1 mango (green or just ripe)
2 tbsp lime juice
1 bird's eye chilli (seeds removed & chopped)
1 red chilli (thinly sliced)
1 small red onion (thinly sliced)

From Your Pantry

4 tsp sugar
4 tsp vegan fish sauce
1 tsp sesame oil

Method

1. Peel and julienne the mango. Tip: use a potato peeler rather than a knife to peel the mango, as there’s less waste of the fruit’s flesh
2. In a large bowl, whisk together the coriander, mint, red chilli, lime juice, sugar, vegan fish sauce, and oil. Add mangoes, red chilli, and onion, lightly tossing it in the mixture to coat all ingredients. Set aside in refrigerator.
3. Heat pan with oil. Panfry the cubed Angie's Organic Soybean Tempeh until golden brown. Arrange on a plate and top it with the mango salad. When ready to serve, sprinkle with cashew nuts.

Watch Video Instructions here.