To remove excess water, pat dry the tempeh with a kitchen towel. Then, slice it into strips or nuggets. Ground the chia, sesame, sunflower, and pumpkin seeds in a blender or pestle and mortar. Then, mix them with almond meal, cornmeal, nutritional yeast, ginger, garlic, and salt. Prepare the 'flaxegg' wash by mixing flaxseeds with water and allow to thicken in the fridge for 10 minutes. Then, dip the tempeh first in a bowl with starch, then in the flaxegg, and finally in the seeded coating. Get It! Brush the tempeh nuggets with oil and bake 200°C for 25 minutes until crispy and golden. Once ready, dip them in the sauce prepared with sriracha, soy sauce, and maple. Enjoy!