Make the gochujang glaze. In a small bowl, whisk together the gochujang, Tamari, maple syrup, toasted sesame oil, and rice vinegar. Set aside.

Preheat the air fryer to 390 F and set the timer for 10 minutes.

Tear the tempeh into 1-inch pieces with your hands and place them in a medium bowl. To the tempeh, add 1 tablespoon of avocado oil, salt, pepper, garlic powder, and onion powder. Toss to coat.

Place the tempeh in a single layer on one side of the air fryer basket and cook for 3 minutes.

Place the snow peas in the bowl that the tempeh was in, and toss with the remaining tablespoon of avocado oil, salt, and pepper.

At the 3 minute mark, give the basket a shake to move the tempeh around. Add the snow peas to the basket and push it back in. You still want the tempeh and snow peas in their own sections of the basket. You should have 7 minutes left on the timer.

After 3 more minutes have passed, give the air fryer basket a light shake/stir up the snow peas with a spatula. Drizzle the tempeh with 2 tablespoons of the gochujang glaze. Stir the tempeh pieces up a little bit to distribute the glaze. Push the basket back in for the remaining 4 minutes.

Once the tempeh is slightly crisped and caramelized and the snow peas have blistered spots, you’re good to go! Serve the air fryer tempeh and snow peas with rice and green onions, and drizzle with the remaining gochujang glaze. Garnish with sesame seeds.