In blender container, place 3 cups (750 mL) water, cilantro, lemongrass, and salt. Blend until cilantro is puréed.

In fine-mesh sieve, rinse rice well.

In medium saucepan, place cilantro mixture and rice. Bring to boil; reduce heat to medium-low and simmer, partially covered, until liquid has absorbed and rice is tender, about 15 minutes.

In large skillet, place tempeh and add enough water to nearly cover tempeh. Bring water to a simmer and heat for 10 minutes. Remove tempeh from water and set aside to cool. Drain water from skillet. Pat tempeh dry with clean kitchen towel and crumble into small pieces.

In small bowl, whisk together soy sauce, ginger, coconut sugar, lime juice, coriander, and red pepper flakes.

In skillet, heat oil over medium. Add tempeh and heat until browned, stirring occasionally. Stir in peanuts and heat 3 minutes, stirring couple of times. Stir in soy mixture and heat 5 minutes, until sauce has caramelized slightly and turned deeper brown, scraping brown bits from bottom of skillet with a spatula.

Serve sticky ginger tempeh with cilantro rice and sliced green onions.