In your saucepan combine black rice and water and bring it to a boil. Then simmer the flame and let it cook covered until all the water is absorbed.
In the meanwhile in a large mixing bowl combine all the ingredients of marinade. Let it sit for 10-15 minutes.
Later, heat a nonstick pan and grease it. Place the tempeh on it with the help of tongs and cook until brown on one side. Then, flip them over to the other side and cook until brown. (Do not drain the leftover marinade, keep it aside for later use). Then, take the tempeh out of the pan and keep it aside.
In the same pan heat olive oil and add onions. Let it cook until onions are soft and translucent.
Thereafter, add red bell pepper, green bell pepper and broccoli slaw. Let it cook until translucent but crunchy.
Now, fold in cooked black rice, leftover marinade and salt.
Lastly, turn off the flame and spoon the rice in the serving bowls. Then, place cooked tempeh over them. Afterwards, add more broccoli slaw, crushed peanuts, chopped cilantro and lemon wedges.