1

Start the rice.

2

Bring the ingredients for the marinade (minus the tempeh) to a boil in a medium skillet with 1 cup water. Cook at a lively pace for 4 minutes, then turn off the heat. Cut each of the 4 tempeh squares into triangles, then put them in the hot marinade for 4 minutes, turning once. Remove and set aside, reserving the marinade.

3

Heat 2 teaspoons of the oil in a wide nonstick skillet or a wok. When hot, brown the marinated tempeh, about a minute on each side. Add a few tablespoons of the reserved marinade and allow it to bubble up and glaze the tempeh. Set aside on a plate, rinse out the skillet, then return it to the stove.

4

Heat the rest of the oil. When it’s hot, add the garlic, ginger, and scallions, stir-fry for a few seconds, then add the cabbage and peppers. Season with a little salt and stir-fry until just wilted, after several minutes. Add the remaining marinade and the cilantro and simmer for 30 seconds.

5

Mound the cooked rice on 4 plates. Rest the tempeh pieces on the rice, tuck the stir-fry between them, and drizzle the remaining sauce over all. Add the cashews last, then serve.