Barbecued Tempeh



	Barbecued Tempeh vegetarian 8 1/2 oz tempeh, cut to small cubes 3 tablespoon vegetable oil 1 medium onion, chopped 2 each garlic cloves, minced 1 tablespoon fennel 1 teaspoon chili powder 1 teaspoon coriander 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1 each green pepper, chopped 2 tablespoon tamari 2 tablespoon lemon juice 3 tablespoon molasses 2 tablespoon cider vinegar 1 tablespoon mustard powder 6 tablespoon tomato paste 1 cup water 4 dash 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