Sticky Ginger Tempeh with Coconut Rice

Ingredients

• 250 grams tempeh, cut into cubes
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tbsp cornstarch
• Green onions and sesame seeds for garnish
• 1 cup brown rice
• 1 cup coconut milk
• 1 cup water
• Pinch of salt