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If using an oven preheat to 425°F (220°C) and line a baking tray with parchment paper. If using an air fryer you don't need to preheat it or line it.
Break the tempeh up into irregularly shaped bite sized chunky pieces and put it into a bowl. Don't cut it with a knife or you won't get the best texture.
Sprinkle over the nutritional yeast, cornstarch, pepper, salt, garlic powder and onion powder. Toss gently to coat.
Drizzle over 3 teaspoons of milk and toss gently again. The aim here is for all of the seasonings to be slightly damp and stuck to the tempeh pieces without getting too wet. If you still have some dry bits, add another teaspoon and gently toss again.
Spread the coated tempeh pieces out on the lined baking tray, or in your air fryer basket making sure to leave some room around each piece.
Bake for about 25 minutes in your oven, or for about 15 minutes in an air fryer at 400°F (200°C). When done, it will be golden and super crunchy.