Optional: Steam the tempeh. The easiest way to do this is by wrapping it in a wet paper towel and placing in a microwave safe bowl. Microwave in 2 minute increments, for 4 to 6 minutes total, stopping and letting it sit for a minute or so between increments.

Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger and white pepper 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 and sprinkle with sesame seeds and scallions.

Serve and enjoy!