Heat a tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sliced cremini mushrooms. Sauté for about 4-5 minutes or until tender.

In a mixing bowl, combine salt, pepper, roasted garlic paste, and onion powder. Toss the sautéed vegetables to coat in the seasoning mixture.

Add cubed tempeh, maple syrup, and soy sauce to the skillet. Cook for about 5-7 minutes until the tempeh has thickened and glossy.

Bring a pot of water to a boil. Add udon noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

In a separate bowl, whisk together toasted sesame oil, sambal oelek, coconut sugar, and rice vinegar.

In the pan with cooked udon noodles, pour in the prepared sauce and mix until noodles are coated.

Gently fold the seasoned vegetables into the noodles, then top with sautéed tempeh and garnish with fresh cilantro, green onions, and sesame seeds.