Mix the soy sauce and cornstarch into the chutney.
Heat the cooking oil in a large wok. Saute the tempeh cubes until browning (about 5 minutes).
Remove the tempeh and add the carrots. Cook until just starting to soften. Then add the colored peppers and the mango sauce. Reduce the heat and simmer until thickened, about 5 minutes.
Add back in the tempeh, and toss to coat in the sauce. Serve immediately over rice or noodles.
Store-bought chutney is not a good equivalent… instead, use 1 cup crushed canned pineapple with the liquid. Add in 2 cloves of garlic (diced), 1 Tbsp of grated fresh ginger, and 2 Tbsp of vinegar for flavor.Â