• Crumble or cut the tempeh into ¼-inch pieces.

In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Let cool slightly. Wipe the pan dry. While the tempeh is cooking, prepare the slaw.

• Trim the ends from the cucumbers. Lay the cucumbers flat; using a peeler, shave the cucumbers lengthwise into thin ribbons. Set aside the 12 [24] widest ribbons for the sliders. 

In a medium bowl, combine the remaining cucumber ribbons, cabbage, rice vinegar, 1 tablespoon [2 TBL] oil, and 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Finely chop the mushrooms.
• Finely chop, press, or grate the garlic; set aside half for the sliders.

In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the mushrooms, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the tamari and half the garlic and cook until fragrant and the mushrooms are coated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the mushrooms are cooking, start preparing the sliders. 

• Rinse the black beans. 

In a large bowl, using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Add the tempeh, remaining garlic, and 2 tablespoons [¼ cup] miso-maple glaze and mix well to combine. Using the bottom of a bowl or cup, mash the tempeh mixture to form a coarse paste; season to taste with salt and pepper. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties. 

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the patties and cook, turning once and brushing each side with the remaining miso-maple glaze, until lightly browned and heated through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Working with 2 cucumber ribbons at a time, lay them on a work surface, crossing them to form an X. Place a slider in the center of the X and top the slider with some of the mushroom mixture, then fold the ends of the cucumber ribbons over the top of the slider. If using, place a toothpick through the center of each slider to hold it together.

Transfer the sliders and cucumber slaw to individual plates and serve.