Meal Kit

Culinary Collection

Spicy Orange Ginger Tempeh

with plant-based tempeh

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 7 days

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein
    Vegetarian

In Your Box (serves 2)

  • Info
    8 oz. Tempeh
  • 6 oz. Rainbow Baby Bell Peppers
  • 6 oz. Snap Peas
  • 5.47 oz. Long Grain White Rice
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    830
  • Carbohydrates
    116g
  • Net Carbs
    106g
  • Fat
    25g
  • Protein
    36g
  • Sodium
    1740mg

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
  1. 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. 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. 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. 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.

  5. 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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