8 1/2 oz Tempeh, cut to small cubes 3 tb Vegetable oil 1 md Onion, chopped 2 ea Garlic cloves, minced 1 tb Fennel 1 ts Chili powder 1 ts Coriander 1 ts Cumin 1/4 ts Cayenne pepper 1 ea Green pepper, chopped 2 tb Tamari 2 tb Lemon juice 3 tb Molasses 2 tb Cider vinegar 1 tb Mustard powder 6 tb Tomato paste 1 c Water 4 ds Tobasco sauce Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown
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