Curry Tempeh Salad

1 pkg Tempeh (8 oz) cut into 1 inch chunks
3 Tbs oil
1 tsp curry powder
1 Tbs cider or white basalmic vinegar
1 Tbs soy sauce
1 cup mayonnaise or vegan mayonnaise
1 1 tsp lemon juice
1 cup chopped celery
1 cup chopped bell pepper
1 11 oz can mandarin oranges, drained

Brown tempeh in oil over medium high heat for 5-7 minutes. Add curry powder, vinegar and soy sauce and mix well. Remove from heat. Let tempeh cool then mix together with remaining ingredients. Serve over lettuce. Serves 2-3.