In a large bowl, whisk together 1/2 cup of the broth, vinegar, and tamari. Add tempeh, turning pieces to coat with marinade. Set aside to marinate for 1 hour. In a food processor, finely grind the almonds. Add chiles, tomato, raisins, sesame seeds, and remaining vegetable stock. Process until smooth (the puree will still be somewhat textured at this point.). Lightly spray or oil a large skillet and warm over medium high heat. Add chile puree and cook for 5 minutes, stirring frequently. Reduce heat to medium-low and add chocolate, stirring until chocolate is dissolved. Add spices and cook an additional 2 minutes. Lightly spray and heat a nonstick saute pan over medium high heat. Drain tempeh slices slightly on kitchen toweling, and dredge lightly with flour. Saute until slightly browned on both sides. Arrange browned tempeh slices on a serving platter and top generously with mole.