Preheat the oven to 375°F.

Bring 1.5 cups of water, rice, and a pinch of salt to a boil. Once boiling, cover, reduce the heat to a simmer, and let it cook for 10-12 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss the red pepper, broccoli, shallot, and tempeh with corn starch, a generous glug of oil, and a pinch of salt and pepper. Transfer to a lined baking sheet and bake in the oven for 17-20 minutes, or until they reach your preferred level of crispiness, mixing halfway through.

Once the vegetables are done, transfer them to a large pan along with your sauce and 2 tablespoons of water. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the sauce has thickened and begun to stick to the ingredients.

Transfer to a serving bowl or plate along with your rice and garnish with sesame seeds and diced green onion.