Fried Tempeh with Mango Salsa


Fried tempeh with mango salsa, drizzled with a little pesto is just magic and makes a perfect light summer lunch or dinner. Use peanut or coconut oil for frying.

1 x 250g Pkt tempeh
rocket leaves – handful
1tbs oil – for frying
1 mango – diced
1 inch fresh ginger – grated
1 clove garlic – crushed
1 spring onion – chopped
½ chilli – chopped finely
1tsp lime juice
1tsp olive oil
½ tsp palm sugar
salt & pepper – to taste
¼ cup pesto
lime wedges

To make the salsa:
Place the diced mango, ginger, garlic, spring onion and chilli in a small bowl. Sprinkle the ingredients with salt, pepper, palm sugar, lime juice and olive oil and combine together gently. Set aside.

Cut tempeh into slices approximately 12mm thick. Put oil in a non-stick frying pan. Heat the pan until the oil is hot and place in the tempeh slices. Fry tempeh on each side until golden brown. When cooked, allow the tempeh to drain on absorbent paper for a moment.

To Serve:
Place a large spoonful of the mango salsa on each plate. Arrange a few rocket leaves next to the salsa and place a few slices of tempeh on top of them. Drizzle with pesto. Serve while hot with a wedge of lime.

Serves 2-4