Sweet and Spicy Tempeh

Preheat oven to 350°F. Halve the tempeh lengthwise and then into 16 thin triangles. In medium bowl, toss tempeh with vegetable oil, agave, a pinch of the cayenne (adding more depending on your affinity for heat), sambal, and a pinch of salt. Put the tempeh on parchment paper and bake until golden brown, about 15 to 20 minutes.

Rinse and peel the mango. Cut the flesh away from the pit and shred using a box grater. Put the mango into a large bowl. Cut the ends, peel, and pith off of the grapefruit. Supreme the grapefruit into the bowl by using a knife to cut out the sections of flesh, being sure to leave the membrane. Rinse, trim, and chop the scallion and add to the bowl. Rinse and dice the cucumber and add to the bowl.

Mince the garlic and add it to a small bowl. Rinse and halve the lime and juice it into the bowl with the garlic. Add the peanut butter, soy sauce, sugar, and red pepper flakes; whisk until well-blended. Add the dressing to the mango salad in the large bowl and toss.

Rinse and pick the cilantro leaves. Put bed of the dressed mango salad on plate. Top with tempeh triangles and garnish with whole cilantro leaves.