Stir together tempeh; lower-sodium soy sauce; sesame oil; and curry powder in a bowl. Cook in a skillet over medium until browned, about 5 minutes. Remove tempeh; set aside. Add sliced red bell pepper, matchstick-cut carrots, sesame oil, minced garlic, and minced peeled fresh ginger to skillet. Cook until crisp-tender, about 3 minutes. Remove from heat; stir in light coconut milk and yellow miso until smooth. Divide 3 cups cooked brown rice among 4 bowls; top with vegetable mixture and tempeh. Sprinkle with 1/4 cup fresh cilantro leaves. Garnish with lime wedges.