Dark Chocolate Mole Tempeh

Peel and dice the onion. Heat 1 tsp oil in a saucepan over medium heat. Add the tomato paste and half of the diced onion (reserving half for the sauce) and cook until softened, about 3 minutes. Add the rice and cook, stirring constantly, for about a minute. Add 2 cups of water and 1/4 tsp salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 15 to 20 minutes.

Put a large skillet over medium heat and add 1 tbsp of oil. Cut the tempeh into cubes and add it to the skillet, stirring occasionally, until it is brown in places, about 5 or 6 minutes. Transfer to a plate. Return the skillet to the heat.

Add 1 tsp oil to the skillet. Add the remaining chopped onion to the skillet and cook, stirring until translucent, about 5 minutes. Mince the garlic, add it to the skillet, and cook until fragrant, about 30 seconds. Reduce the heat to low and stir in chocolate, chili powder, chipotle, coffee, and cinnamon. Cook, stirring frequently, until spices are fragrant and chocolate is melted, about 1 minute.

Add 2 cups of water, raisins, peanut butter, and about half of the sesame seeds. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until sauce is thickened and reduced. Season to taste with salt and pepper.

Turn your broiler to high. Rinse and deseed the red bell pepper and jalapeño, and cut into strips. Place on a baking sheet and toss with 1 tsp oil and a pinch of salt. Roast under broiler, skin side up, until charred and tender, about 5 to 6 minutes. Check frequently to avoid burning.

Add the tempeh back into the skillet with mole sauce to warm. Fluff the rice with a fork. Rinse and quarter the lime, squeezing half into the mole. Put a scoop of the rice onto a plate along with some of the mole tempeh, and sprinkle with the remaining sesame seeds. Top with the peppers and serve with lime wedges.