Wilted Arugula with Braised Tempeh, Mango and Red Onion

1. 1

   Cut tempeh into 12 even strips.

2. 2

   In large saucepan, combine 2 cups water, shoyu, 1 tablespoon maple syrup, 2 tablespoons lime juice, whole garlic cloves and ginger slices.

3. 3

   Bring to a boil over high heat.

4. 4

   Add tempeh, lower heat and simmer, uncovered, 15 minutes.

5. 5

   Remove tempeh from liquid and set aside.

6. 6

   Add chopped onion to liquid and cook 1 minute.

7. 7

   Remove with slotted spoon and place in small bowl.

8. 8

   Discard garlic and ginger.

9. 9

   Drizzle 1 tablespoon lime juice over onion, toss to coat and set aside.

10. 10

    In small bowl, whisk together remaining 1 tablespoon lime juice, 1 teaspoon maple syrup, mustard, minced garlic, jalapeno, and 2 tablespoons oil.

11. 11

    Set dressing aside.

12. 12

    Remove long stems from arugula, wash and dry leaves well, and place in metal bowl.

13. 13

    Peel and slice mango into 3/4-inch slices; set aside in separate dish.

14. 14

    In medium nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.

15. 15

    Add tempeh and cook until browned, about 2 minutes on each side.

16. 16

    Toss arugula with dressing to coat.

17. 17

    Place bowl over pot of simmering water to make a double boiler.

18. 18

    Toss greens over the heat until they warm and just begin to wilt, about 2 minutes.

19. 19

    Divide arugula onto plates and arrange mango and tempeh over greens.

20. 20

    Sprinkle with reserved chopped onion and serve.

* Per serving · 4 servings · Values may vary.