Barbecue Tempeh Sandwiches

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1/3 cup cider vinegar

1/3 cup soy sauce

1/3 cup pure maple syrup

2 teaspoons ground cumin

2 teaspoons ground chipotle chile powder or 1 canned chipotle—drained, seeded and finely chopped

1 teaspoon sweet paprika

1 1/3 cups water

1/4 cup extra-virgin olive oil

1 pound tempeh (2 pieces), cut in half horizontally, then halved lengthwise to make four 4-inch squares

1 cup sun-dried tomatoes (not oil-packed)

1/4 cup very finely chopped onion

Salt and freshly ground black pepper

4 kaiser rolls, split

4 romaine lettuce leaves

2 cups alfalfa sprouts

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