Heat the oven to 400F. Slice tempeh into strips about 1/4 inch thick and lay out on a baking sheet. Bake for 20 minutes until golden on top.
While the tempeh is cooking, make the BBQ sauce. Combine all ingredients except cornstarch and water into a saucepan. Simmer for 5 minutes or so. In a small dish whisk arrowroot starch and water and then poor into saucepan, stirring continuously. Let simmer for a couple more minutes. When its thick enough, turn off heat and set aside (keep in mind that most sweet sauces will continue to thicken as they cool, so don’t cook them too far down).
In another sauce pan, heat the beans on medium until warm, or put them in the microwave, then make the crema. Combine all the ingredients and adjust to taste.
When the tempeh is finished, put it in a large bowl and toss with the Gochujang sauce. Heat the tortillas on a griddle, or in the microwave and assemble each taco with tempeh, black beans, a slice of avocado, arugula and a drizzle of crema. Enjoy!