Wash the carrot and slice it as thinly as possible using a mandoline or a sharp knife. Place the carrot slices in a clean screw-top jar and pour in the vinegar, agave syrup, salt, and water. Seal the jar tightly and shake thoroughly, then set aside for about 30 minutes or until the remaining ingredients are ready.

Cut the tempeh into thin rectangles, about 0.5 to 1 centimeter thick and about 3 to 4 centimeters long. In a bowl or small baking dish, whisk together the cornstarch, soy sauce, peanut butter, rice vinegar, canola oil, agave syrup, and sriracha until smooth. (It takes a moment for the peanut butter to combine with the other ingredients; a fork or mini whisk works best.) Add the tempeh pieces to the marinade and gently stir with a spatula or spatula until they are evenly coated. Then preheat the oven to 210°C (410°F).

Place the rice in a colander and rinse thoroughly under cold running water. Then, place it in a pot with the coconut milk and water, cover, and bring to a simmer over medium-high heat. Once the rice begins to simmer gently, reduce the heat and simmer for 8 to 10 minutes, or until the grains have absorbed all the liquid. Remove the pot from the heat and let it stand, covered, for another 5 to 10 minutes, or until the remaining ingredients are ready.

Meanwhile, line a baking sheet with parchment paper and spread the tempeh on it. Once the oven is preheated, bake the tempeh at 210°C for 12 minutes.

Meanwhile, wash the parsley and basil, shake them thoroughly dry, and pluck off the leaves, chopping them finely or leaving them whole as desired.

Fluff the rice with a fork, add the lime zest, and divide it between two plates. Drain the carrots and distribute them over both bowls along with the tempeh, parsley, and basil.