Cut the tempeh into small evenly sized cubes using a sharp knife and cutting board. Try to keep the pieces roughly the same size so they cook evenly and develop a consistent crispy texture later. Smaller cubes also absorb more of the sticky sesame glaze, giving every bite more flavor and a better sauce-to-tempeh ratio.

Fill a medium pot with water and bring it to a gentle boil over medium-high heat. Carefully add the tempeh cubes to the boiling water and let them simmer for about 10 minutes. This step is extremely important because it softens the tempeh, removes some of its natural bitterness, and helps it absorb the glaze much better later. Once finished, drain the tempeh thoroughly and allow any excess water to steam off for a minute or two.

Heat a large skillet or nonstick frying pan over medium heat and add a spoonful of toasted sesame oil. Once the oil becomes warm and fragrant, carefully add the drained tempeh cubes in a single layer. Avoid overcrowding the pan because crowded tempeh tends to steam instead of crisping properly. Cook for several minutes, turning occasionally, until the cubes become golden brown and crispy on multiple sides with lightly caramelized edges.

While the tempeh cooks, prepare the sticky sesame glaze in a separate bowl or measuring jug. Add the soy sauce or tamari, ketchup, remaining toasted sesame oil, maple syrup, sesame seeds, cornstarch, and water. Whisk everything together thoroughly until completely smooth and fully combined with no visible cornstarch clumps remaining. The mixture should look glossy and slightly thin before cooking.

Once the tempeh is crispy and golden, lower the heat slightly and pour the prepared glaze directly into the skillet. Stir gently to coat all the tempeh cubes evenly in the sauce. Continue cooking for another 2–3 minutes while stirring occasionally until the glaze thickens into a rich, glossy, sticky coating that clings beautifully to every piece of tempeh.

Remove the skillet from the heat as soon as the sauce becomes thick, shiny, and sticky. Avoid cooking the glaze for too long because it will continue thickening slightly as it cools, and overcooking can make it too thick or slightly sticky in an unpleasant way.

Spoon the sticky sesame glazed tempeh over warm rice, quinoa, or cauliflower rice and add your favorite fresh toppings like sliced green onions, shredded carrots, cucumber ribbons, avocado slices, steamed broccoli, edamame, or extra sesame seeds. These fresh toppings help balance the rich savory glaze and add extra color, crunch, and texture to the bowls.

Serve immediately while the glaze is still warm, glossy, and freshly coating the crispy tempeh. The contrast between the sticky sauce, fluffy rice, crunchy vegetables, and caramelized tempeh creates the best flavor and texture when enjoyed fresh.