In a small sauce pot, combine the black rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the tempeh.

• Cut the tempeh into 1-inch pieces.

In a wok or large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

• Cut the tomatoes in half.
• Strip the Thai basil leaves from the stems.

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and curry powder, season with salt and pepper, and cook, stirring occasionally, until the tempeh is just starting to brown, 2 to 3 minutes.
Reduce the heat to medium, stir in the tomatoes and stir-fry blend, and cook until the tomatoes start to soften, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the basil, and season to taste with salt and pepper.

Transfer the rice to individual bowls, top with the tempeh stir-fry, and serve.