Chopped Salad

Trim the scallions and cut into 1 inch pieces. Slice the green beans into small rounds. Thinly slice the tempeh.

In a small bowl, combine the ranch dressing, just ¼ tsp of the wasabi powder, and just 2 tsp tamari. Add the broccoli slaw to a large bowl and toss with half of the wasabi ranch dressing.

In a small bowl, combine the remaining tamari, maple syrup, liquid smoke, and just 1 tsp togarashi. Stir the togarashi glaze to combine. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and cook until crispy and well browned, about 3 to 4 minutes per side.

Once the tempeh is crispy, add the togarashi glaze to the skillet and reduce heat to medium-low. Cook, flipping occasionally, until the tempeh is evenly coated and the sauce has thickened, about 1 to 3 minutes. Transfer togarashi tempeh bacon to a plate.

Return the skillet to medium-high heat with 1 tsp vegetable oil (no need to wipe the skillet). Once the oil is hot, add the sliced scallions, green beans, and a pinch of salt and pepper. Cook the vegetables, tossing occasionally, until lightly charred, about 3 to 5 minutes.

Divide the broccoli slaw between large bowls. Top with scallions, charred green beans, scallions, and togarashi tempeh bacon. Drizzle with remaining wasabi ranch dressing and sprinkle with remaining togarashi.