Instructions:
1. In a small bowl, whisk together the sesame oil, ginger, Worcestershire, soy sauce, gochujang, black pepper, and safflower oil. Rub or brush on to tempeh cake, and place in the fridge (covered) overnight.
2. On a grill or smoker set to around 300°F, place the tempeh offset from the heat and cook for 35-45 minutes. Brush with BBQ sauce and return to heat for 10 minutes, then repeat.
After the sauce has “set” on the tempeh from the second pass (about 10 minutes), remove from the grill.
3. Slice cake into 3⁄4″ ribs, and garnish with remaining sauce, sesame seeds, and green onions.
