Add cabbage and radishes and toss to combine.
Set aside, tossing occasionally.
Bring to a simmer over medium-high heat.
Cook, stirring occasionally, for 2 minutes.
Whisk the remaining 1/4 cup water and cornstarch in a small bowl.
Slowly add the cornstarch mixture to the sauce, whisking constantly.
Cook until thickened, about 1 minute.
Pour half the sauce into a medium bowl and add tempeh; gently toss to coat.
Transfer the tempeh to the prepared rack.
Bake until the sauce is tacky, about 15 minutes.
Return the tempeh to the bowl and add the remaining sauce.
Gently toss to coat.
Divide rice among 4 bowls.
Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired.
Top with the tempeh and sprinkle with cilantro.
Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.
Replace the tempeh with 1 lb.
boneless, skinless chicken breast, sliced into 1/2-inch strips.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
