Heat a cooking spray coated wok over medium heat. Sauté onions, celery, garlic, and gingerroot for 1 to 2 minutes. Mix in Swiss chard and cook 1 to 2 minutes. Stir in bell peppers and sauté 2 to 3 minutes.
Whisk together broth, cornstarch, 2 teaspoons tamari, and chili paste; pour into wok and let boil, stirring continually until thick, about 1 minute. Sprinkle with salt and pepper.
Heat a cooking spray coated frying pan over medium heat. Coat tempeh with the rest of the tamari. Sauté tempeh over medium heat 2 to 3 minutes per side.
Lay tempeh on a serving dish and top with vegetable mixture.