Begin by cutting the tempeh into 1-inch cubes and placing them in a bowl. Pour in the soy sauce, maple syrup, and 3 minced garlic cloves, ensuring the tempeh is well-coated. Cover the bowl and let it marinate for at least 30 minutes.

Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the marinated tempeh cubes and sauté for about 5 minutes until golden brown.

In the same skillet, add another tablespoon of oil. Add the diced onion and remaining 3 minced garlic cloves, cooking until soft, around 3–5 minutes.

Add the sliced mushrooms to the skillet, cooking for about 5–7 minutes, stirring occasionally until browned and moisture has released.

Deglaze the skillet with soy sauce and maple syrup, then pour in coconut milk and water. Season with pepper and salt as needed. Simmer for 5 minutes.

Dilute the cornstarch in 1 tablespoon of water and slowly add it to the sauce, stirring continuously. Return the sautéed tempeh and cook for another 5 minutes until sauce thickens.

Serve the dish over rice or noodles and garnish with chopped cilantro and parsley.