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Remove tempeh from package and crumble it into a bowl with your hands and set aside.
Heat a large pan over medium high heat. Add 3 tbsp of water of 1 tbsp of oil and sauté onions for 3 minutes until semi translucent. Add in the bell peppers and cook for another 3 minutes. Add in 2 tbsp of the marinade and continue to cook until peppers start to soften, about 2 minutes. Add in the spinach and cook for 30 seconds, just until spinach begins to wilt. Remove from heat and transfer veggies to a bowl.
Place pan back on the heat, add 2 tbsp of water or oil and add in the crumbled tempeh. Pour 2/3 of the marinate over the tempeh and cook for 3-5 minutes, until tempeh soaks up all the marinade. Use a wooden spatula to move the tempeh back and forth on the pan so it doesn't burn. Taste and add more marinade as needed. Remove from heat.
To make the optional Sriracha mayo, whisk all the ingredients together in a bowl.
Between 2 bowls, add the rice, veggies and tempeh. Garnish with sesame seeds, scallions and Sriracha mayo. Enjoy!