Cut the apple into thin slices. Immerse the apple in a bowl of water with lemon juice added.
Cut the tempeh into 5mm thick (about 3cm x 3cm) pieces and set aside.
Heat the wok over medium heat with some cooking oil, pan-fry the bell peppers until fragrant and set aside. Then pan-fry the tempeh over low heat until two sides are golden brown. Add half of the seasoning mix and stir fry well, and set aside.
Put the tempeh onto a plate and garnish with bell peppers, apple, and cherry tomatoes. Brush the remaining seasoning mix over the ingredients. Arrange and serve on a plate.