To a separate bowl, add the tamari, mirin, sugar, sesame oil, five spice, and bouillon paste if using. Whisk until the paste has fully dissolved then set aside.

With a sharp knife, cut the tempeh into thin strips along the length of the tempeh block. Then, with the strips stacked together, thinly cut again crosswise into small bite-sized strips. The pieces should be small, which will help them better crisp up nicely in the pan. At this time, cut the corn, prep the garlic, ginger, scallions, and cilantro, so they are ready to use.

Heat about 1 ½ tbsp oil in a large skillet over medium heat, making sure the oil coats the bottom of the pan. Add the tempeh and spread it out into a single layer in the pan. Let it cook undisturbed for 3 minutes or until it smells nutty and the bottoms appear more golden in color. From here stir occasionally until the rest of the tempeh is golden in color, about 3-5 minutes. Transfer to a paper towel lined plate.

Cut the corn kernels away from the cob and prep any additional veggies and aromatics as needed. To the same pan, add another 1 ½ tbsp of oil to heat through. Add the corn and spread it out evenly over the bottom of the pan. Allow to cook undisturbed for 3-4 minutes. Add a generous pinch of salt, give the corn a toss and sauté for 2 minutes until the corn starts to lightly char around the edges.

Stir in the garlic and sauté until fragrant, about 1 minute. Then, add the ginger and the white portion of scallions, continuing to sauté for about 1 minute.

Add the cooked tempeh back to the pan then pour in the sauce you made from earlier. Stir to completely coat the tempeh, scraping any bits away from the bottom of the pan using a wooden spatula to avoid sticking.

Continue stirring until the sauce has caramelized around the tempeh, about 2-3 minutes. Stir in the thawed peas if using, then remove the pan from heat.

For the scallion salad, add the cilantro, scallion, pepper, and pistachios. Before serving, add the sesame oil and a pinch of salt, then carefully toss to combine.

To serve, divide the tempeh between bowls of rice then top with a sprinkle of the scallion salad on top and a squeeze of lime juice overtop. Enjoy!