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In a wok or large, nonstick skillet, heat olive oil over medium heat.
Add the tempeh and cook, stirring frequently, until lightly browned on all sides, about 5 minutes.
Add the snap peas and cook until they are bright green and crisp tender, another 2-3 minutes.
Add the garlic and ginger and cook 30-60 seconds or until fragrant but not burnt.
Add the tamari and cook another 30 seconds or until it is fully absorbed/cooked off.
Serve over rice with a sprinkling of sesame seeds and a drizzle of sriracha if desired.