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1
Make the tempeh: In a large pot, combine the shoyu, ginger, garlic, chiles, bay leaf, peppercorns, and 6 cups water and bring to a boil.
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2
Cut each slab of tempeh on the bias into 1/4-inch slices.
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3
Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes.
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4
Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid.
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5
Let cool.
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6
Make the tomato sauce: Place a large saute pan over medium heat.
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7
Sprinkle the bottom with a pinch of salt and heat for 1 minute.
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8
Add the oil and heat for 30 seconds, being careful not to let it smoke.
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9
This will create a nonstick effect.
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10
Add the onion and saute for 3 minutes.
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11
Add the garlic, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly browned.
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12
Add the chiles, tomatoes, and stock.
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13
Bring to a simmer and cook for 45 minutes.
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14
Remove 1 ancho chile and 1 chipotle chile from the sauce and discard.
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15
Working in batches if necessary, pour the sauce into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high.
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16
Return the sauce to the pan and stir in the Earth Balance, 1 tablespoon at a time.
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17
Set aside, covered to keep warm.
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18
Make the black bean puree: In a small pot over medium heat, heat the oil for 30 seconds.
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19
Add the onion and garlic and saute, stirring frequently, until the onion is soft and translucent.
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20
Add the beans and their liquid, season with salt and pepper to taste, and cook, stirring occasionally, for 10 minutes.
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21
Place the beans in a food processor and pulse until pureed.
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22
Make the green chile relish: Holding the chile with tongs, char over a gas burner until blackened, then peel, seed, and finely dice it.
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23
(Alternatively, put the chile on a baking sheet under a broiler and cook, turning, until blackened on all sides.)
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24
In a small bowl, combine the chile with the rest of the relish ingredients.
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25
Fry the tempeh and serve: In a mixing bowl, combine the cornmeal with salt and pepper to taste.
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26
Dredge each piece of tempeh in the mixture, coating it well.
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27
Place a large saute pan over medium heat.
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28
Sprinkle the bottom with a pinch of salt and heat for 1 minute.
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29
Add the oil and heat for 30 seconds, being careful not to let it smoke.
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30
Add the tempeh, in batches if necessary, and cook until well browned, 2 to 3 minutes on each side.
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31
Remove from the pan.
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32
Serve with the Braised Kale, black bean puree, tomato sauce, and green chile relish.
