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Steam the tempeh for 5-7 minutes to remove bitterness and help it absorb flavours. Pat dry.
Toss the steamed tempeh in cornstarch for a light coating. Heat the oil in a pan over medium-high heat. Add the tempeh cubes and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
Lower the heat to medium. Add sesame oil, garlic, and ginger to the skillet, cooking until fragrant (about 30 seconds). Stir in miso paste, soy sauce, maple syrup, rice vinegar, and chilli crisp. Mix until smooth and slightly thickened.
Return the seared tempeh to the skillet. Toss to coat evenly in the glaze, cooking for 1-2 minutes until the sauce clings to the tempeh.
Prepare the udon noodles according to package instructions. Reserve ¼ cup of the noodle cooking water before draining.
In a large bowl, whisk together miso paste, soy sauce, chilli crisp, sesame oil, garlic, and ginger. Slowly add the reserved noodle water, stirring to create a smooth sauce.
Toss the drained noodles in the sauce until evenly coated. Serve the sticky miso-glazed tempeh alongside or on top of the noodles.
Sprinkle with sliced spring onions, sesame seeds, and extra chilli crisp for added spice and crunch. Enjoy!