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Mix the Sauce: In a small bowl, whisk together the tamari, mirin, brown sugar, sesame oil, five spice, and bouillon paste (if using). Set aside.
Prep the Tempeh: Slice the tempeh into thin slabs, then stack and slice crosswise into small bite-sized pieces.
Sauté the Tempeh: Heat 1 ½ tbsp oil in a large skillet over medium heat. Add tempeh in a single layer. Cook undisturbed for 3 mins, then stir occasionally until golden all over, about 3-5 more mins. Transfer to a paper towel-lined plate.
Cook the Corn: Cut the kernels off the cob. Add another 1 ½ tbsp oil to the same skillet. Spread corn in a single layer, cook undisturbed for 3-4 mins, then toss and sauté another 2 mins until lightly charred. Season with salt.
Add Aromatics: Stir in garlic and cook for 1 min. Add ginger and white parts of scallions; cook for another min.
Glaze the Tempeh: Return tempeh to the skillet. Pour in the sauce, stirring to coat. Scrape the bottom of the pan with a wooden spatula and cook until the sauce thickens and caramelizes around the tempeh, about 2-3 mins. Stir in peas, if using, then remove from heat.
Make the Scallion Salad: In a small bowl, combine cilantro, scallion, pepper, and pistachios. Just before serving, drizzle with sesame oil and a pinch of salt. Toss gently.
Serve over rice and top with some of the salad and a squeeze of lime and enjoy.