Cook your rice if you haven’t already (instructions below).
In a small bowl, mix together the soy sauce, coconut sugar, ginger or garlic, sriracha (if using), and water.
To make the marinated veg, add all ingredients to a medium bowl and toss to coat. Let sit for at least 10 minutes, but overnight is best!
Toss tempeh in the cornstarch (I just do this right on my cutting board or do it in a bowl). In a large skillet over medium-high heat, add the oil (enough to cover the pan in a thin layer). Once oil is hot, add tempeh, spread into an even layer, and let it cook, undisturbed, for about 3 minutes, or until golden brown (turn the heat down if it’s burning). Stir it all up and let cook for 1 more minute.
Turn off the heat and pour in about half (about ⅓ cup) of the soy mixture and stir immediately to coat the tempeh. The sauce should bubble up and thicken and cling to the tempeh. If it’s looking too dry or is sticking too much to the pan, stir in some water to loosen/scrape it up.
Add rice to your bowl and top with tempeh, marinated veg, and drizzle the remaining sauce all over. Top with boiled or fried egg, more sriracha (if using), and herbs.