Aside from the cassava leaves (which I could take or leave (leaf?)) that sounds delicious.
I just wish tempeh would become mainstream here rather than some odd niche product.
I was surprised this summer to see that in Indonesia tofu is really taking off there. I don't understand why, tempeh is so much more tasty, and Indonesian tofu is not my favorite tofu (my wife has had similar kinds in Taiwan and China, silken tofus that taste like they have egg in them).
Tempeh is great with all kinds of sauces (or by itself), one nice one is coconut, ginger, galanga, turmeric, garlic, salam leaf, candle nut, coriander, cardimom, cinnamon, nutmeg.....
It's always very important to fully cook tempeh in a dish, otherwise it grows and the whole dish becomes tempeh (which might not be the desired effect).