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These flavors went so well together and that burst of heat from the chili peppers is tempered by the sweetness of the glaze.
8 oz tempeh
2 cups organic unfiltered apple juice
1 lemongrass stalk, outer layer removed and reserved, inner stalk sliced thinly
⅓ cup thinly sliced leek or onion
1 Thai chili, seeded and sliced thinly
2 cloves garlic, minced
¼ cup cilantro
1 inch-long piece of fresh ginger, finely diced
Juice of ½ a lime
1 T ground flax seed
1 T light miso
¼ cup ponzu [without bonito] or tamari/soy sauce
Sesame seeds to garnish
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