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1
Cut tempeh into 12 even strips.
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2
In large saucepan, combine 2 cups water, shoyu, 1 tablespoon maple syrup, 2 tablespoons lime juice, whole garlic cloves and ginger slices.
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3
Bring to a boil over high heat.
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4
Add tempeh, lower heat and simmer, uncovered, 15 minutes.
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5
Remove tempeh from liquid and set aside.
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6
Add chopped onion to liquid and cook 1 minute.
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7
Remove with slotted spoon and place in small bowl.
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8
Discard garlic and ginger.
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9
Drizzle 1 tablespoon lime juice over onion, toss to coat and set aside.
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10
In small bowl, whisk together remaining 1 tablespoon lime juice, 1 teaspoon maple syrup, mustard, minced garlic, jalapeno, and 2 tablespoons oil.
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11
Set dressing aside.
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12
Remove long stems from arugula, wash and dry leaves well, and place in metal bowl.
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13
Peel and slice mango into 3/4-inch slices; set aside in separate dish.
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14
In medium nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.
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15
Add tempeh and cook until browned, about 2 minutes on each side.
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16
Toss arugula with dressing to coat.
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17
Place bowl over pot of simmering water to make a double boiler.
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18
Toss greens over the heat until they warm and just begin to wilt, about 2 minutes.
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19
Divide arugula onto plates and arrange mango and tempeh over greens.
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20
Sprinkle with reserved chopped onion and serve.
