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    Wasabi-Infused Asian Pear and Tempeh Crunch Salad

    clock-icon65 minutes
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    Pixicook editorial team

    A refreshing and crunchy salad featuring tempeh, Asian pear, and a zesty wasabi-infused dressing.

    Ingredients for Wasabi-Infused Asian Pear and Tempeh Crunch Salad

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Tempeh, diced

    0 oz

    Substitute chevron-down

    Green Peas, fresh or frozen

    cups

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Scallion, sliced thinly

    each

    Substitute chevron-down

    Asian Pear, pitted and diced

    cups

    Substitute chevron-down

    Silken Mayo Dressing

    cups

    Substitute chevron-down

    Wasabi Powder

    teaspoons

    Substitute chevron-down

    Lime Juice

    teaspoons

    Substitute chevron-down

    How to Make 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.


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