Add the brown rice and water to a pot and bring to a boil. Simmer over low heat for 30-40 minutes, until the water evaporates and the rice is tender. Fluff with a fork and cool.

Coat a large skillet with the oil and heat over medium-low heat until a drop of water sizzles when it hits the pan. Saute the tempeh for 3-5 minutes on each side, until lightly browned. Remove from the heat. Squeeze the lime or lemon over the tempeh and sprinkle with the tamari or shoyu.

For each serving, place a cup of brown rice on a plate or in a bowl. Crumble several pieces of tempeh on top and drizzle with 1-2 tablespoons red curry almond sauce. Enjoy with a side of Indonesian cabbage salad.