Puree chile, garlic, ginger, scallions, and mango. Add rum, molasses, lime, vinegar, and olive oil. Continue to blend. Add remaining ingredients (except tempeh). Jerk sauce should be thick; but you can add water if not blending well. Lay out tempeh in 1 or 2 large freezer bags. our jerk sauce in bag. Make sure tempeh is well coated. Seal bag and lay on a large plate. Refrigerate overnight. Heat about 1 tablespoon oil in skillet. Fry tempeh about a minute or so on each side, or until crisp and blackened. Serve immediately. Serve with corn relish and mashed potatoes or rice. From Ellen C.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 142 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 16.7mg||1 %|
|Potassium 673.1mg||18 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 42.5g|
|Protein 21.6g||31 %|
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Calories per serving: 394
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