Mix in a bowl cornstarch and water and cook in a microwave at 50% power for one minute. Remove from the microwave and mix; Return to the microwave for another minute. If the mixture is too thick, add water gradually.
Add to the cornstarch batter: soy sauce, almond butter, mustard, garlic powder, black salt, black pepper, paprika, and mix well. Taste and add salt (or more soy sauce) if necessary.
Dip the Tempeh in the cornstarch mixture; Next, dip them in the crumbs * see notes.
Place the coated Tempeh slices on the greased pan. If the cornstarch batter hardens, add water gradually. Spray with oil the pieces covered with the cornflakes crumbs.
Place in the oven and bake for about 15 minutes
Serve with your favorite sauce/dressing.