Citrus Marinated Tempeh With Sweet Potatoes

2 - pkgs (8 oz. each) tempeh
1 1/2 C orange juice
1/2 C fresh lemon juice
2 T soy sauce
1 T mirin
1/2 C chopped onion
2 - garlic cloves, chopped
1 - hot chile minced
1 T light brown sugar
2 - large sweet potatoes, peeled and cut into 1/2 inch slices
2 T canola oil
1 T chopped fresh parsley

Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2 inch strips.

In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for one hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.

Heat the oil in a large skillet over medium heat, add the tepeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.

Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.