1 Start by steaming your tempeh. Once you have cut it into pieces, either place in a steam basket, add a bit of water to the bottom of a pot, place the basket in the pot, cover and steam on the stove on medium low heat for 15 minutes. If you don't have a steam basket, just add a bit of water to a sauce pan, heat and add the tempeh to the pan. Cover and steam for 15 minutes.
2 Once you have steamed the tempeh, place the tempeh in a heat proof bowl. Pour the broth, soy sauce, rice wine vinegar and olive oil over the tempeh. Toss, make sure the tempeh is covered by the marinade and marinate for at least an hour, but the longer the better.
3 When ready to make the tempeh, preheat the oven to 400 degrees(F).
4 Then drain the marinade out of the bowl, but leave the tempeh in it. Next, sprinkle the tempeh with the garlic powder, onion powder, ginger and salt. Toss to coat all the tempeh in the spices.
5 Place an oven safe rack, like a cooling rack on to a baking sheet and spray it with non-stick spray. Then place the tempeh on the rack and bake for 15 minutes, then flip and bake another 10-15 minutes or until the tempeh is nice and brown.
6 While the tempeh is baking, make the coconut rice. Add the rice, coconut milk, water, sugar and salt to a small sauce pan. Heat on medium high, stir and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes or until the rice is cooked through. When done, fluff with a fork.
7 Next, make the peanut sauce, in a medium sized mixing bowl, whisk together the lime juice, rice wine vinegar, soy sauce, agave and chili sauce. Then add the peanut butter and begin to whisk , adding water as needed. Add extra water if needed to thin out and make the sauce completely smooth.
8 Once the tempeh and rice are done, put the tempeh in a bowl and add about 1/2 the peanut sauce. Toss to coat all the tempeh in the sauce.
9 Serve with coconut rice in a bowl, with tempeh on top, drizzle with more sauce, top with cilantro and sesame seeds if desired.
