1/4 cup vegetable oil
1 package tempeh, cut into 10 strips
1 medium onion, coarsely chopped
2 mangoes, peeled and cut into 1/2 inch dice
1 or 2 fresh jalapeno peppers (I used one jalapeno and 1/2 habanero 'cause I like heat)
3 tsp dry white wine
2 TBS plus 1/2 tsp sugar
1 TBS red wine or peach vinegar (I used red wine)
2 TBS coarsely chopped fresh cilantro
Heat the veggie oil over medium-high heat. Add the tempeh strips and fry on both sides until lightly browned, about 2 to 3 minutes. Drain on paper towels, sprinkle lightly with salt, and set aside.
Add the onion to the pan and cook until soft and nicely browned - about 7 to 10 minutes. Add the mangoes and hot peppers and cook until the fruit is very soft - about 5 minutes. Add the wine and boil until the wine is reduced by two thirds. Stir in the sugar and cook for an additional 30 seconds or so, until completely dissolved.
Add the tempeh back to the pan, mix everything together, splash with the vinegar and toss briefly and top with cilantro.