Wasabi-Infused Asian Pear and Tempeh Crunch Salad

1. Steam Tempeh and Peas

Start by steaming the diced tempeh for about 10 minutes over a gentle simmer, using a steamer basket. While the tempeh is steaming, prepare the green peas by having them ready. Add the peas to the steamer basket and continue steaming for another 3-4 minutes until they turn bright green and tender.

2. Season Tempeh and Peas

Once done, remove the tempeh and peas from the steamer and transfer them to a large bowl. Immediately sprinkle them with soy sauce and toss gently to ensure the soy sauce coats everything evenly.

3. Add Scallion and Cool

Add the thinly sliced scallion to the bowl and allow the mixture to cool for a few minutes.

4. Crush Tempeh and Add Pear

As the tempeh mixture cools, gently crush the tempeh pieces to create a varied texture, then add the diced Asian pear.

5. Prepare Dressing

In a small bowl, whisk together the Silken Mayo Dressing or vegan mayo, wasabi powder, and lime juice until you achieve a smooth, creamy consistency.

6. Combine and Chill

Pour this dressing over the tempeh mixture and stir everything together until well combined. Transfer the salad to an airtight container and chill it in the refrigerator for at least 30 minutes, or overnight if you have time.