About the Dish

8 ounces Tempeh
2 tablespoons Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)
4 ounces Brown Rice Spaghetti
1 each Onion
2 cloves Garlic
2 tablespoons Cashews
1/4 teaspoon PeachDish Salt
10 ounces Baby Bok Choy
Per Serving
Calories 513
Total Fat 15 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 386 mg
Total Carbohydrates 74 g
Dietary Fiber 16 g
Sugar 12 g
Protein 30 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Fill a saucepot 2/3 full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pot on high heat. This is your pasta cooking water.
Prepare your mise en place: Crumble tempeh. Peel and thinly slice onion. Peel and mince garlic. Cut bok choy into bite-size pieces.
In a mixing bowl combine tempeh with My Sweet Hottie sauce.
When water comes to a boil, add spaghetti. Cook until pasta is tender but not mushy, 5-6 minutes. Remove and reserve 1/2 cup pasta cooking water. Drain pasta in a colander, but do not rinse.
While pasta is cooking, cook tempeh: Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add onion. Cook, stirring, until onion begins to turn translucent, 2-3 minutes. Stir in garlic, and cook, stirring, about 1 minute more.
Add tempeh and sauce to skillet, and spread evenly. Cook without stirring or turning until tempeh is brown on first side, 3-4 minutes. Turn over, and cook on second side until it begins to brown, 1-2 minutes. Stir in cashew pieces and 1/4 teaspoon PeachDish Salt.
Reduce heat to medium-low, and stir in bok choy. Cook, stirring, until bok choy begins to soften slightly, 1-2 minutes. Adjust consistency (sauciness) as desired with reserved pasta cooking water.
Remove from heat. Taste and adjust seasoning as desired with PeachDish Salt. Divide pasta between 2 bowls. Top with tempeh mixture, and enjoy!