Dark Chocolate Mole Tempeh

with Spanish Rice and Charred Peppers

There are many mole varieties — poblano, negro, verde — but the one thing they all have in common is chile. Our mole uses jalapeño, chipotle, and chili powder. Combined with chocolate, this gives our one-of-a-kind sauce a perfect hint of heat and smokiness. To check if your sauce is done, run a spatula down the center of the pan; if it’s thick enough, the clean line you’ve created will stay for a second before filling in.