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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 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.


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.
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.
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.
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.
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.
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.
Divide rice, tofu and shiitake mixture between 2 plates, and garnish with green onion and cilantro. Enjoy!