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About the Dish

8 ounces Tofu
2 tablespoons Chinese Southern Belle You Saucy Thing (Soy Ginger Vidalia sauce)
2 cloves Garlic
4 ounces Brown Rice Spaghetti
6 ounces Carrot
2 ounces Green Onion
8 ounces Baby Bok Choy
2 tablespoons Toasted Peanuts
Per Serving
Calories 520
Total Fat 15 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 260 mg
Total Carbohydrates 80 g
Dietary Fiber 10 g
Sugar 24 g
Protein 20 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.


Place a medium saucepan over high heat, Fill 2/3 full with about 6 cups water and 1/2 teaspoon kosher salt.
MISE EN PLACE • Cut tofu into 1/2-inch dice. • Chop green onion, keeping whites and greens separate. • Halve carrots lengthwise. Thinly slice crosswise at an angle. • Cut bok choy into bite-size pieces. • Peel and mince garlic.
In a mixing bowl combine tofu and You Saucy Thing sauce. Stir gently to coat tofu.
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. Add onion whites. Cook until translucent, 2-3 minutes. • Add half of garlic. Cook, stirring, 1 minute more. • Season to taste with kosher salt. Transfer to a plate.
• When water boils, add pasta. • Cook until pasta is tender but not mushy, 5-6 minutes. • Reserve 1/2 cup pasta cooking water. Drain pasta.
• To the sauté pan add 1/2 teaspoon cooking oil and carrot. Cook until carrot is slightly tender, 2-3 minutes. • Stir in onion whites, remaining garlic and bok choy. Cook until bok choy leaves start to wilt, 1-2 minutes. • Season to taste with kosher salt. Transfer to a plate
• To the sauté pan add 1 teaspoon cooking oil. When oil is hot, add tofu in an even layer. Cook until brown on the bottom, 3-4 minutes. • Turn tofu. Cook until brown on the opposite side, about 2 minutes more. • Season to taste with kosher salt.
Stir in pasta, vegetables and Wild Wild East sauce. Add a little reserved cooking water to adjust consistency as desired.
Garnish with onion greens and peanuts. Enjoy!