Meal Kit
Culinary Collection
Asian-Style BBQ Tempeh Sandwich
with plant-based tempeh
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
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Vegetarian
Chef
Maija Barnes
New to tempeh? This plant-based meat alternative comes from soybeans. After a process of soaking, cooking, and fermenting, the beans are pressed and formed into a firm, meat-like patty. Tempeh has a nutty, almost mushroom-y flavor, but it also absorbs other flavors easily, making it a versatile and delicious plant-based meat alternative.
In Your Box (serves 2)
- 2 Russet Potatoes
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8 oz. Tempeh
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2 Brioche Buns
- 4 oz. Mandarin Oranges in Juice
- 3 oz. Shredded Red Cabbage
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2 fl. oz. Korean BBQ Sauce
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0.84 oz. Mayonnaise
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½ oz. Wonton Strips
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1030
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Carbohydrates135g
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Net Carbs121g
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Fat37g
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Protein39g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry. Place fries on prepared baking sheet and toss with 1 tsp. olive oil, Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.While fries roast, continue recipe. -
2 Make the BBQ Aioli and Slaw
Stem and mince cilantro.
Drain oranges and coarsely chop.In a mixing bowl, combine mayonnaise and 1 tsp. BBQ sauce (to taste; reserve remaining for tempeh). Set aside.In another mixing bowl, combine cabbage, oranges, cilantro, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. -
3 Toast the Buns
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns, cut-side down, to hot pan and toast until lightly browned, 1-2 minutes.
Remove from burner. Transfer buns to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Tempeh
Cut tempeh into 1/4" slices widthwise.
Return pan used to toast buns to medium heat and add 1 Tbsp. olive oil. Add tempeh to hot pan in an even layer and cook undisturbed until tempeh is golden-brown and reaches a minimum internal temperature of 160 degrees, 2-3 minutes per side.Add remaining BBQ sauce (to taste) and stir until tempeh is coated, 15-30 seconds.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with tempeh slices, BBQ aioli (to taste), slaw, wonton strips, and top bun. Bon appétit!
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