Cornmeal-Crusted Tempeh With Ancho Chili Sauce

For the Tempeh:
8 Tbsp. shoyu (soy sauce)
8 slices fresh ginger
2 medium dried ancho chilies
2 medium dried chipotle chilies
1 large bay leaf
10 peppercorns
1/4 tsp. sea salt
2 garlic cloves, sliced
6 cups water
2 8-oz. packages tempeh
1 cup yellow cornmeal
Salt and pepper, to taste
4 Tbsp. canola oil

For the Ancho Chili Sauce:
4 Tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 celery stalk, diced
2 medium dried ancho chilies
2 medium dried chipotle chilies
2 12-oz. cans fire-roasted tomatoes
1/2 cup vegetable stock
3 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)

For the Tempeh:
• In a large pot, combine the first 9 ingredients and simmer over medium heat to create a braising liquid.
• Cut each piece of tempeh diagonally into 12 thin slices, add to the braising liquid, and simmer for at least 1 hour. Remove and cool on a dry surface.
• While the Ancho Chili Sauce is cooking, combine the cornmeal with the salt and pepper. Dredge the tempeh in the cornmeal mixture, coating completely.
• Heat the canola oil in a large pan. Brown the tempeh on both sides. Remove from the pan and set aside.
• Serve with the Ancho Chili Sauce

For the Ancho Chili Sauce:
• In a medium saucepan, heat the olive oil and sauté the onion for 5 minutes. Add the garlic, carrots, and celery. Cook for an additional 10 minutes over medium heat.
• Add the chilies, tomatoes, and vegetable stock. Cook for 45 minutes.
• Remove 1 ancho chili and 1 chipotle chili from the sauce.
• Pour the sauce in a blender and blend to combine.
• Return to the saucepan and add the Earth Balance. Heat through for an additional 3 minutes.

Makes 6 servings