Preheat your oven to 220C. Place the chillies on a lined baking tray and bake for 5 minutes, then add the unpeeled garlic cloves & the ginger and bake for a further 10 minutes or until the garlic and ginger soften and the chillies are charred.
Remove the chilli stalks, peel the garlic cloves and add them to a small blender with the ginger, tamari, coconut sugar and lime juice. Blitz everything until smooth, adjust to your personal taste with chilli paste.
Heat 1 tbsp sesame oil to a wok and stir fry the white parts of the sliced spring onions and the veggies until soft, adding the peppers and cabbage last. Once cooked, set aside.
Heat 1 tbsp sesame oil to the wok and fry the Tempeh Pieces for 2 minutes until crispy and set aside.
Pour the blended sauce into the wok with a little water and cook for 2 minutes. Then add the rice and mix well.
Add the cooked veggies and tempeh back to the wok and heat through.
Serve with roasted peanuts and green spring onions, and enjoy!