Meal Kit
Culinary Collection
Spicy Orange Ginger Tempeh
with plant-based tempeh
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Wheat, Sesame, Soy
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Over 30g proteinVegetarian
Chef
Tom Scodari
In Your Box (serves 2)
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8 oz. Tempeh
- 6 oz. Rainbow Baby Bell Peppers
- 6 oz. Snap Peas
- 5.47 oz. Long Grain White Rice
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4 oz. Orange Ginger Sesame Sauce
- ½ oz. Puffed Red Rice
- 2 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories830
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Carbohydrates116g
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Net Carbs106g
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Fat25g
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Protein36g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 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 Cook the Rice
Bring a small pot with white rice, garlic salt, and 11/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Remove stems and seeds, and cut bell peppers into 1/4" rings.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Cut tempeh into 1/4" slices widthwise. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, peppers, white portions of green onions, and Asian garlic, ginger, and chile seasoning (to taste) to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.
Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
4 Cook the Tempeh
Return pan used to cook vegetables to medium-high heat and add 4 tsp. olive oil. Add tempeh to hot pan and cook undisturbed until golden-brown all over, 2-3 minutes per side.
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5 Add Sauce and Finish Dish
Add sauce, red pepper flakes (to taste), and vegetables to hot pan with tempeh. Gently stir until coated and heated through, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, topping rice with tempeh mixture and garnishing with green portions of green onions and puffed rice. Bon appétit!
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