Begin by cutting 7 ounces of tempeh into 1-inch cubes. In a mixing bowl, combine the tempeh with 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 3 minced garlic cloves. Toss until well-coated, then cover and let marinate for at least 30 minutes, ideally overnight.

In a skillet, heat 1 tablespoon of oil over medium heat. Add the marinated tempeh along with its marinade, cooking for about 5 minutes until nicely browned. Remove tempeh from skillet and set aside.

In the same skillet, add more oil if needed, and heat. Sauté 1 small diced onion and the remaining 3 minced garlic cloves until the onion turns golden brown, about 3-4 minutes. Add 1 and 1/2 cups of sliced mushrooms and cook for 5-7 minutes until browned and tender.

Pour in 2 tablespoons of soy sauce to deglaze the skillet, scraping browned bits off. Stir in the maple syrup, ground black pepper, 1/4 cup of coconut milk, and 1/2 cup of water. Allow to simmer for 5 minutes.

Gently fold the sautéed tempeh back into the sauce. Let simmer together for an additional 5 minutes, tasting and adjusting seasoning as needed.

Serve your Sautéed Tempeh in Creamy Mushroom Coconut Sauce over jasmine rice, quinoa, or noodles. Top with fresh cilantro or parsley.