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Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, mix all of the spices together in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using). Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant. Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
Remove from the heat and stir in the parsley.
Enjoy in grain bowls, salads, tacos, pasta sauce, and more!