Tempeh mole

2 tomatillos, roasted
2–3 tablespoons (2 ounces) molé powder
1–3 teaspoons chile powder
¼ cup raisins
½ cup vegetable stock

grapeseed oil
2 packages tempeh, cut into strips

1 cup vegetable stock

Roast the tomatillos under the broiler until blackened. Purée tomatillos with the molé powder, chile powder (to taste), raisins, and stock until quite smooth.

Cut tempeh into squares and fry in grape seed oil until golden brown. Add molé sauce, additional vegetable stock, and simmer covered for 15–20 minutes. Finish simmering with lid off until desired consistency is reached.

NB: alternatively, use ⅜ cup pre-made mole sauce and approximately 2 cups vegetable stock. Doña María red mole is commonly available—use about half the 233 gram jar and refridgerate the rest.

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