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About the Dish

8 ounces Tempeh
2 tablespoons Chinese Southern Belle My Sweet Hottie
4 ounces Brown Rice Spaghetti
1 each Yellow 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

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!