INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Slice the tempeh into 1-inch by
2-inch pieces. Steam for 8 minutes. Meanwhile, combine all of the
ingredients for the marinade and whisk until emulsified. Pour half in
the bottom of a baking dish that can hold all of the tempeh in a
single layer. Spread the tempeh on the dish and top with the  remaining
marinade. Bake uncovered for 30 minutes or until browned  and most of
the marinade has been absorbed. For the Confit: In a  heavy saucepan
combine oil, onions and salt. Sweat onions covered for  10 minutes.
Stir from time to time to prevent sticking. Meanwhile,  reconstitute
the tomatoes in boiling water for 5 minutes. Drain, cool  and chop. Add
the garlic and cook 2 minutes more. Add the remaining  ingredients and
simmer for 1 hour, until thickened. Remove cinnamon  sticks and orange
peel. Adjust seasonings. This recipe yields ??  servings.  Source:
"CHEF DU JOUR - (Show # DJ-9207) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-27-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Peter Berley  Converted by
MM_Buster v2.0l.

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