About the Dish

Per Serving
Calories 610
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1120 mg
Total Carbohydrates 96 g
Dietary Fiber 12 g
Sugar 32 g
Protein 21 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.


Takeout Chinese has a long history of being paired with pilsners. What makes the pilsner and Chinese food a classic combination? It’s quite simple—a pilsner does not take away from the contrasting flavor combinations, in this case salty, sour and sweet. A pilsner cleanses the palate so that you can enjoy the contrasting flavors in the dish. For this meal of contrasts choose a classic pilsner; we suggest Creature Comforts Bibo, from Athens, Georgia.

White Bordeaux, Bordeaux, France

A White Bordeaux that is predominantly Semillon will add a nice weighty, waxy characteristic that will help pair with the tricky ingredient—orange.


• Heat oven to 425° F. • Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Discard shiitake stems. • Cut onion whites into 1-inch lengths. Thinly slice greens, keeping white and green parts separate. • Cut tofu into 1/2-inch cubes. • Peel oranges. Cut lengthwise into 1/2-inch wedges. • Thinly slice celery at an angle. • Zest and juice lime. • Pick and chop cilantro leaves.
• In a large bowl, toss mushrooms with 1 teaspoon cooking oil and 1/4 teaspoon kosher salt. • Spread on a baking sheet in a single layer (reserve bowl). • Roast mushrooms in oven until lightly browned and tender, about 12 minutes.
While mushrooms roast, place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring occasionally, until onion begins to turn translucent, 2-3 minutes.
• Add tofu in a single layer. Cook without disturbing until browned on bottom, 3-4 minutes. • Turn tofu. Stir in My Sweet Hottie sauce. Cook without disturbing about 2 minutes. Taste and adjust seasoning as desired. Remove pan from heat.
• Return mushrooms to reserved bowl. • Fold in oranges, celery, cilantro, mirin, tamari, liquid aminos, lime juice and zest and 2 teaspoons cooking oil. Taste and adjust seasoning as desired.
• Divide rice, tofu and shiitake mixture between 2 plates • Garnish with onion greens, and enjoy!