Add all the ingredients for the rice to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
Tear tempeh into bite-sized chunks with your hands.
Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to get golden on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with ¼ tsp of salt.
Wipe the same pan clean and heat the teriyaki sauce, lime juice, garlic and ginger over medium-high heat. Bring to a boil, then reduce to a simmer for about 2-3 minutes so it is sticky enough to coat the tempeh. Remove from heat and set aside for a few minutes while you quickly sauté the peppers and snap peas.
Heat 1 tsp oil in a sauté pan.
Add the snap peas and sauté for 1 minute, stirring often. Then add the peppers and sauté for another minute. Sprinkle with salt and set aside.
Place the fried tempeh in the sauce and stir well to coat.
To serve, place rice in the bottom of a bowl, top with tempeh, veggies and any additional toppings of your choice.