Adapted from The Bold Vegetarian Chef.
1/4 cup + 1 to 2 tablespoons vegetable oil
two 8-ounce packages tempeh, cut into strips
one medium onion, chopped coarsely
2 ripe mangos, peeled, seed removed and cut into small pieces
1 (or more) serrano chile, cut into thin strips
3 tablespoons white wine
2 tablespoons evaporated cane juice sugar
1 tablespoon red wine vinegar
freshly ground pepper
2 tablespoons coarsely chopped cilantro
In a large skillet, heat the oil over medium high heat. When hot, fry tempeh strips, turning to brown all sites. Drain on paper towels; salt; set aside. Add onion to skillet and cook, stirring often, until soft and browned, about 7 to 10 minutes. Add mangos and hot pepper. Cook until soft, about 3 to 5 minutes. Increase heat slightly and add wine; cook until wine is reduced about two-thirds. Stir in sugar and cook another 30 seconds or so, or until dissolved. Add red wine vinegar and pepper; adjust seasonings to taste. Place tempeh on bed of rice and top with sauce, garnishing with cilantro.