34min 4 ppl
Vegan Crispy Tempeh Salad with Green Mango
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 16g
Carbs 21g
Fats 17g
About this dish
Crumbled tempeh fried until crisp and nutty, tossed with shredded green mango, shallots and peanuts in a sharp lime dressing.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Green mangopeeled and shredded into fine matchsticks300 g
- Thai shallotsthinly sliced3
- Lime juicefreshly squeezed3 tbsp
- Bird's Eye Chilliesfinely chopped3
Plant Proteins
- Tempehcrumbled into small pieces300 g
Dried Goods
- Palm sugargrated1 tbsp
- Roasted peanutsroughly chopped40 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Peel and shred the green mango into fine matchsticks, slice the shallots thinly, and finely chop the chillies.
Approx. 10 minutes
2
Crumble the tempeh into small, irregular pieces.
Approx. 3 minutes
3
Heat the vegetable oil in a wok to 180°C and fry the crumbled tempeh in batches for 5 minutes, stirring occasionally, until crisp and golden, then drain on kitchen paper.
Approx. 9 minutes
4
Whisk together the lime juice, light soy sauce, palm sugar and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
5
Add the green mango, shallots and crispy tempeh to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the roasted peanuts and serve immediately.
Approx. 2 minutes
