Preheat oven to 200°C.
Cut tempeh into strips or bite-sized triangles.
Mix peanut butter, tamari, maple syrup, sesame oil, rice vinegar and ginger.
Add water gradually until the sauce is pourable.
Coat tempeh thoroughly in the sauce.
Arrange on a lined baking tray and bake for 20–25 minutes, turning halfway.
Cook brown rice according to packet instructions.
Steam broccoli and carrots.
Divide everything into four containers and sprinkle with sesame seeds.