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About the Dish

3/4 cup Delta Blues Brown Rice
6 ounces Shiitake Mushrooms
3 each Green Onion
8 ounces Tofu
1/4 cup Chinese Southern Belle My Sweet Hottie
2 each Orange
3 stalk Celery
2 tablespoons Rice Vinegar
2 packets Tamari
1 packet Bragg Liquid Aminos
1 each Lime
3 sprigs Cilantro
Per Serving
Calories 637
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 1 g
Cholesterol 0 mg
Sodium 689 mg
Total Carbohydrates 108 g
Dietary Fiber 13 g
Sugar 36 g
Protein 21 g
Chef Seth Freedman

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.

METHOD

1
Heat oven to 425° F. In a small saucepan with a lid, combine rice and 2 1/4 cups water. Place over high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
2
While rice cooks prepare your mise en place: Remove shiitake stems, and discard. Trim roots from green onions, and discard. Cut the white part of green onions into 1-inch lengths; thinly slice green parts crosswise, keeping white and green parts separate. Cut tofu into 1/2-inch cubes. Peel oranges and half through the stem and blossom ends; cut across segments into 1/2-inch slices. Thinly slice celery at an angle. Zest and juice lime. Pick and chop cilantro leaves.
3
In a mixing bowl, combine mushrooms, 1 teaspoon cooking oil and 1/4 teaspoon kosher salt; toss to evenly coat mushrooms in oil. Transfer to a baking pan in single layer so that no mushrooms touch or overlap. Reserve the bowl for later use. Roast mushrooms until lightly browned and tender, about 12 minutes.
4
While mushrooms are roasting, heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add onion whites. Cook just until they become slightly translucent, 2-3 minutes.
5
Add tofu in a single layer. Cook until brown on the bottom, 3-4 minutes. Turn the pieces over, and stir in My Sweet Hottie sauce. Cook about 2 minutes more. Taste and adjust seasoning as desired. Remove from heat.
6
Return roasted mushrooms to reserved mixing bowl. Add oranges, celery, cilantro, mirin, remaining 2 teaspoons oil, tamari, Bragg Liquid Aminos and lime zest and juice. Taste and adjust seasoning as desired.
7
Divide rice, tofu and shiitake mixture between 2 plates, and garnish with green onion and cilantro. Enjoy!