Wilted Arugula with Braised Tempeh, Mango and Red Onion

So good I made it twice!

I will warn you the prep time on this is close to an hour, which is more time than I usually like to spend on a salad. But the payoff is definitely worth it. You could make the dressing and tempeh ahead of time, which is what I did the second time around. I also threw a garlic clove and the jalepeno in my mini-prep and minced them together to save chopping time.


Wilted Arugula with Braised Tempeh, Mango, and Red Onion
The Healthy Hedonist by Myra Kornfeld
Serves 4

1/2 lb tempeh cut into 12 "fingers"
1 1/2 cups water
1/4 cup soy sauce
1 1/4 cup pineapple juice
5 tbs fresh lime juice
4 whole garlic cloves plus one garlic clove, minced
1 2 inch piece of ginger, cut into 4 slices(I also peeled it)
1/4 cup minced red onion
1 jalepeno pepper, stemmed seeded and minced
1/2 tsp Dijon mustard
1/2 tsp salt
2 tbs fresh cilantro, coursley chopped
1 tbs plus 2 tsp canola oil
3/4 lb arugula, stems removed (about 9 cups)
1 ripe mango

In a medium sauce pan combine the water, soy sauce, 1/4 cup of the pineapple juice, 2 tbs of the lime juice, whole garlic cloves, ginger and the tempeh. Cover and bring to a boil over high heat. Then lower the heat and simmer, covered for 15 minutes.

Remove the tempeh from the marinade and set it aside. Using tongs or a slotted spoon remove the ginger and garlic from the marinade and discard. Add the red onion to the marinade and simmer for one minute. Drain and place the onions in a small bowl. Sprinkle with 1 tbs of the lime juice, toss to coat and set aside.

Simmer the remaining 1 cup pineapple juice in a small saucepan until it is reduced to 1/4 cup, about 10-15 minutes.

Combine the reduced pineapple juice, the remaining 2 tbs lime juice and the minced garlic, jalepeno, mustard, salt, cilantro and 1 tbs of oil in a small bowl. Whisk and set aside.

Wash and dry arugula. Place in a large non-reactive bowl (metal or glass).

Peel and slice the mango into 3/4 inch slices and set aside.

Warm a medium nonstick skillet over medium heat and add oil and swirl to coat the pan. Add the tempeh and sautee turning once until browned, about 2 minutes per side. Remove from heat and set aside.

Bring several cups of water to a simmer in a large pot. Toss the arugula with 1/3 cup of the dressing and place the bowl over the simmering water. Using tongs toss the arugula until warm and it begins to wilt, about 1 1/2 minutes.

Divide the greens among 4 plates and arrange 3 pieces of the tempeh and mango slices over each mound of greens. Sprinkle with red onions and drizzle with the dressing. Serve immediately.