Cornmeal-Crusted Tempeh With Ancho Chili Sauce

Ingredients

• 2 garlic cloves, sliced
• 6 cups water
• 2 8-oz. packages tempeh
• 1 cup yellow cornmeal
• Salt
• pepper
• 4 Tbsp. canola oil
• 4 Tbsp. olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 medium dried ancho chilies
• 2 medium dried chipotle chilies
• 2 12-oz. cans fire-roasted tomatoes
• 1/2 cup vegetable stock
• 3 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)