Tempeh Mango Salad

Tempeh Mango Salad

December 18, 2021 Jing Ting Wong

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Tempeh Mango Salad

Thai mango salad is a refreshing and healthy dish that makes a great summer lunch or side dish or side dish. It's easy to throw together in 10 minutes with just a handful of ingredients. Loaded with fresh mangos, red peppers, red onions, cilantro, and peanuts, and tossed in a delicious creamy sesame dressing, this salad takes mangos to the next level with major flavour in every bite.

Servings: 4 Dish

Keywords: mango , salad, tempeh

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

1 packet Angie's Organic Soybean Tempeh, cubed (200g)
½ cup toasted cashew nuts (chopped)
1 mango (green or just ripe)
¼ cup chopped mint
2 tbsp lime juice
4 tsp sugar
4 tsp vegan fish sauce
1 tsp sesame oil
1 bird's eye chili (seeds removed & chopped)
1 red chilli (thinly sliced)
1 small red onion (thinly sliced)
1 tbsp olive oil

Instructions

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
In a large bowl, whisk together the coriander, mint, red chilli, lime juice, sugar, vegan fish sauce, and oil. Add mangoes, red chili, and onion, lightly tossing it in the mixture to coat all ingredients. Set aside in refrigerator.
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.

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