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In a bowl, mix the soy sauce, maple syrup, hot sauce, garlic powder and corn starch. Add the tempeh slices and let it marinade for 15-20 minutes.
As the tempeh is marinading, add the vegetable broth to a pan on low with chopped red bell pepper, cauliflower, frozen green peas and red onion. Cover and let the vegetables steam. Add more vegetable broth as needed.
Add the coconut milk, water and jasmine rice to pot and bring to a boil. Turn the burner to low and cover rice. Let it simmer for up to 18 minutes, then remove from heat and let it steam for another 5 minutes.
Pour the tempeh and marinade mix into the pan with the vegetables and broth. Cook for 4-5 minutes until combined. Add more soy and hot sauce as needed.
Pour the tempeh mixture into air tight containers and top with chopped green onion, along with a scoop of the coconut rice on the side. Let cool before putting in the fridge and enjoying for the week!