This dish is unctuous -- in a good way. Paul described it as tasting like sundried tomato, but the fennel and red pepper flakes give it a taste reminiscent of sausage. The tempeh is triple cooked: simmered, steamed, and fried leaving the texture both firm and yielding with a very pleasant tooth. I used baby broccoli since I don't have ready access to broccoli rabe at my local stores, but I think that's a minor concession that many people outside of urban America might need to make.
This dish was so tasty that Paul went back for seconds and that rarely ever happens. I will definitely be making this again, though hopefully I can figure out a way to reduce the oil from 1/4 cup to something a little healthier without compromising the flavor or texture. Also worth noting, I think the recipe may have been the victim of some improper editing as the ingredients list the red wine vinegar twice but the instructions only call for it once. I simply added it once at the end where it was called for in the instructions.
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