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Preheat oven to 350F.
Place the tempeh in the smallest pan you have that will hold it in a single layer. In a small bowl, combine the soy sauce, water, maple syrup, orange juice and garlic. Pour the mixture over the tempeh. Cover tightly with foil and bake for 30 minutes. Remove from oven, turn the tempeh, replace with foil cover, and continue baking for 30 minutes longer. Transfer the tempeh to a plate to cool.
Pour the cornmeal onto a plate. Add the thyme, cumin, red pepper flakes and salt. Stir to combine.
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