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About the Dish

  • Asian Pear

    Asian Pear

  • Tamari


  • Rice Vinegar

    Rice Vinegar

  • Chili Garlic Paste

    Chili Garlic Paste

  • Turbinado Sugar

    Turbinado Sugar

  • Canola Oil

    Canola Oil

  • Mushrooms


  • Sesame Seeds

    Sesame Seeds

  • Lettuce


  • Radish


  • Cilantro



Please read entire recipe before beginning.
Prepare your mise en place: Peel Asian pear. Cut through the pear’s stem end into quarters; cut away stem and core with seeds. Remove mushroom stems and discard; roughly chop mushrooms caps. Crumble the tempeh. Gently pull the lettuce leaves from the stem. Cut the radishes in half and slice thinly. Pick the cilantro.
Use a grater placed over a medium mixing bowl to grate 2 pear quarters into the bowl. Add soy sauce, water, vinegar, chili paste, and sugar, and mix thoroughly. Set aside.
Heat a large sauté́ pan over high heat and add 1 tablespoon cooking oil. Add mushrooms, season with a pinch of salt, and cook while stirring continuously 5-6 minutes, or until lightly browned and most of the moisture has evaporate. Transfer the mushrooms to a bowl and set aside.
Return sauté́ pan to high heat, and add remaining 1 tablespoon cooking oil. When the oil is shimmering, add the tempeh and a pinch of salt. Cook the tempeh 4-5 minutes, stirring occasionally, or until lightly browned. Add mushrooms and grated-pear mixture. Cook 3-4 minutes, add the sesame seeds, remove from heat and season to taste with salt.
Cut the remaining 2 pear quarters lengthwise into half again, then thinly slice crosswise. Assemble the lettuce leaves, sliced pear, sliced radish, and cilantro leaves on a plate. Serve with tempeh-mushroom mixture. Assemble the wraps by using the lettuce leaves as a “taco” to hold the tempeh mixture and garnishes. Enjoy!