Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the broccoli. Drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes or until browned and fork tender.

Meanwhile, mince the garlic and peel and mince the ginger. Combine 1 cup of water, soy sauce, ginger, garlic, honey, red pepper flakes, and sesame seeds in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the arrowroot powder and 2 tablespoons of water. Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened. Remove from heat and set aside. 

Boil ½” of water in a medium pan. Once boiling, add the tempeh and cook for 10 minutes or until moisture evaporates. Pour over the teriyaki sauce and toss to coat, about 1 minute.

Divide the roasted broccoli and tempeh over plates or bowls of rice. Garnish with sesame seeds and red pepper flakes and serve.