Asian Tempeh Napoleon

For the Sauce:
8 peeled shallots, sliced
15 garlic cloves, peeled and sliced
3/4 cup peeled, sliced ginger
4 stalks lemongrass
4 chiles d’arbol, de-stemmed
Sesame oil for sautéing
1/4 cup white wine
6 cups orange juice
1/4 cup tamari
1 bunch cilantro
1/2 cup curry powder blend
1/4 cup lime juice
Zest of one lime
1/4 cup sweet white miso
1/2 cup chopped pineapple
1 tsp. sea salt
1/2 tsp. black pepper
2 Tbsp. sesame oil
12 1/4 cup coconut milk

• Sauté the shallots, garlic, ginger, lemongrass, and chilies in the sesame oil, over medium heat in a large pan, until soft.
• Deglaze with the wine and 3 cups of the orange juice and add the tamari.
• Combine with the remaining orange juice and other ingredients, except for the coconut milk, in a blender and blend until smooth. Pour into a 6-quart container. Add the coconut milk and whisk to combine.

For the Tempeh:
3 cups orange juice
2 cups apple juice
6 garlic cloves
3 bay leaves
1/4 cup tamari
32 oz. tempeh, cubed
Vegetables of choice
Sesame oil for stir-frying
1/4 cup white wine

• Combine the juices, garlic, bay leaves, and tamari in a saucepan and add the tempeh. Bring to a boil and immediately reduce the heat. Simmer for 25 minutes.
• Remove the tempeh and stir-fry with your favorite vegetables in a wok with a little sesame oil, then deglaze with the white wine. Add 1/2 cup of the sauce and reduce to desired thickness.
• Serve with your favorite rice and papadams. At the restaurant, we serve it with coconut-jasmine rice, mango-lime emulsion, and cilantro oil.

Makes 40 servings