Marinate the tempeh: 
Tear or cut the Holy Plantz tempeh into wing-sized chunks. Mix together the garlic, ginger, gochujang, soy sauce, mirin, sesame oil, sugar, and water. Add the tempeh and let marinate for at least 15-30 minutes.

Coat the tempeh:
Prepare two bowls: one with cornstarch and one with panko breadcrumbs. Dip each piece into the cornstarch, back into the marinade, then coat in panko breadcrumbs.

Cook:
To fry: Heat oil and fry for 1–2 minutes per side until deeply golden and crispy.
To bake: Bake at 220°C for 18–20 minutes, flipping halfway and lightly brushing with oil.

Make sauce:
Mix the vegan mayo and gochujang together until smooth.

Serve:
Serve hot with gochujang mayo, lime wedges, and sliced green onions.