Whisk together maple syrup, Dijon mustard, soy sauce, rice vinegar, ginger, and garlic in a small bowl until smooth and well combined. Set aside half the glaze for drizzling over the finished bowls.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add tempeh strips in a single layer, ensuring they don't overlap. Cook for 3-4 minutes until the bottom turns golden brown and slightly crispy.

Turn the tempeh strips and cook another 3 minutes until both sides are beautifully caramelized.

Reduce heat to medium and pour half of the maple-mustard glaze over the tempeh. Toss the tempeh gently with tongs, ensuring each piece gets coated in the sticky glaze. Cook for 2-3 minutes more until the glaze reduces and clings to the tempeh.

While the tempeh cooks, arrange your fresh vegetables. If using raw kale, massage it lightly with a pinch of salt to soften the leaves.

Divide the cooked grains between two bowls. Arrange the glazed tempeh on one side, then place the spinach, julienned carrots, cucumber, and red onion around the bowl. Drizzle the remaining glaze over everything and sprinkle with sesame seeds.