Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger together in a small bowl.
Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add tempeh cubes in a single layer. Cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove tempeh from skillet and transfer to a plate.

Coat skillet with remaining tablespoon of oil and raise heat to high. Add bell pepper and stir-fry until tender-crisp, about 3 minutes. Return tempeh to skillet and add hoisin sauce mixture and cashews. Flip a few times to coat everything and cook just until ingredients are heated throughout, about 30 seconds. Remove from heat.

Divide rice among plates or bowls. Top with stir-fried tempeh.

Serve and enjoy!