Steam the tempeh: 
Cut the tempeh into thick strips and steam for 10–15 minutes. This helps soften the tempeh and brings out its nutty flavor.

Marinate the tempeh: 
In a bowl, toss the steamed tempeh with tamari, maple syrup, garlic, sesame oil, and a little sambal oelek or chili flakes. Let marinate while preparing the vegetables.

Prepare the vegetables:
Blanch the bean sprouts in boiling water for 30 seconds, then rinse under cold water. Lightly sauté or blanch the spinach until just wilted and vibrant green.
Slice the cucumber into rounds and finely slice fresh red chili.

Cook the tempeh:
Heat oil in a pan over medium-high heat. Add the marinated tempeh and cook for 6-8 minutes, turning occasionally, until deeply caramelized and crisp around the edges.

Make the peanut dressing:
Add peanut butter, coconut milk, tamari, lime juice, maple syrup, garlic, ginger, and sambal oelek to a bowl or blender. Slowly whisk in warm water until smooth, creamy, and pourable. Adjust seasoning to taste.

Assemble the bowls:
Arrange the bean sprouts, cucumber, wilted greens, and crispy tempeh in a large bowl or platter. Add taro chips on the side for crunch and texture. Spoon or drizzle over the peanut sauce and finish with sesame seeds, chopped peanuts, and fresh chili slices. Serve immediately while the tempeh is hot and the taro chips stay crisp.