Cook the rice according to packet instructions and leave to rest.
Prepare all the vegetables, steaming the mange tout if desired and frying off the tempeh pieces in a little oil if you prefer them warm.
Prepare the peanut satay sauce by stirring the ingredients together and adding 1-2 tbsp of water to thin. Taste and adjust the seasoning with salt and black pepper.
To serve the poke bowls, arrange all the vegetables on a bed of rice and top with the tempeh pieces, a drizzling of peanut satay sauce, some fresh coriander, spring onion, nori sheet pieces and sesame seeds.