Sweet and Sour Mango Tempeh

Simple ways to cook tempeh

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5 from 1 review

I designed this recipe to use up the liquid in my fermented mango chutney recipe. It is super quick and delicious!


Units Scale
  • 1 cup of mango chutney liquid (see notes)
  • 1 Tbsp soy sauce (or GF tamari)
  • 2 Tbsp cornstarch
  • 2 Tbsp cooking oil
  • 1 batch of tempeh, cubed
  • 3 colored peppers, sliced into strips
  • 1 carrot, thinly sliced


  1. Mix the soy sauce and cornstarch into the chutney.
  2. Heat the cooking oil in a large wok. Saute the tempeh cubes until browning (about 5 minutes).
  3. 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.
  4. Add back in the tempeh, and toss to coat in the sauce. Serve immediately over rice or noodles.


  • The fermented mango chutney recipe is in my cookbook: Fermenting Made Simple.
  • 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.