Instructions: Cut tempeh into 12 even strips. In large saucepan, combine 2 cups water, shoyu, 1 tablespoon maple syrup, 2 tablespoons lime juice, whole garlic cloves and ginger slices. Bring to a boil over high heat. Add tempeh, lower heat and simmer, uncovered, 15 minutes.

Remove tempeh from liquid and set aside. Add chopped onion to liquid and cook 1 minute. Remove with slotted spoon and place in small bowl. Discard garlic and ginger. Drizzle 1 tablespoon lime juice over onion, toss to coat and set aside.

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

Remove long stems from arugula, wash and dry leaves well, and place in metal bowl. Peel and slice mango into 3/4-inch slices; set aside in separate dish.

In medium nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add tempeh and cook until browned, about 2 minutes on each side.

Toss arugula with dressing to coat. Place bowl over pot of simmering water to make a double boiler. Toss greens over the heat until they warm and just begin to wilt, about 2 minutes. Divide arugula onto plates and arrange mango and tempeh over greens. Sprinkle with reserved chopped onion and serve.

This recipe yields 4 servings.

Comments: To round out the meal, serve polenta on the side. Slice packaged polenta into coins. Broil each side a couple of minutes until browned.

Description: "Heres a new way to serve tempeh thats full of flavor. As a bonus, the bright colors make this a beautiful dish. The recipe can easily be doubled."

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