Spicy Peanut and Smoked Tempeh

with Wild Rice and Sui Choy Daikon Slaw

Easy | 25 min

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Contains: Peanuts and Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Sesame, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Unsalted Whole Peanuts
Asian Slaw (Shredded Sui Choy, Shredded Choy, Matchstick Daikon, Matchstick Carrot)
Peanut Butter
Bird's Eye Chili
Red Onion Diced 1/4"
Smoked Tempeh
Liquid Honey
Rice Blend
Organic Parboiled Wild Rice, Parboiled Brown Rice
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 784
Fat 42g
Protein 42g
Carbohydrates 73g

Cooking Directions


Cook Rice

Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 cup (2 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 18-20 minutes, or until grains are tender.


Toast Peanuts

Roughly chop peanuts. Toast peanuts in a skillet over medium heat for about 5 minutes, or until golden and fragrant. Season with salt and set aside.


Prep Ingredients

Meanwhile, wash chili, cilantro, and limes. Pick and chop cilantro leaves. Zest 1 (2 for 4 servings) lime and cut all limes in half. Cut chili, remove seeds and mince. Wash hands with hot soapy water.


Prepare Peanut Dressing

In a large mixing bowl, whisk together peanut butter, garlic, honey, lime zest, juice of 1 (2 for 4 servings) lime, and chili to taste with 1 tbsp. (2 tbsp. for 4 servings) water to make a creamy, pourable dressing.


Cook Tempeh

Cut tempeh into ½ inch cubes. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Cook for 3-4 minutes, turning occasionally until crispy and golden on the outside.


Assemble Salad

When rice from Step 1 is cooked, remove lid, fluff with a fork and let cool for 5 minutes. Add rice to mixing bowl with tempeh, cilantro, red onion, and Asian slaw. Mix until evenly dressed. Season to taste with salt and remaining lime juice if desired.



Divide salad into large serving bowls and garnish with toasted peanuts. Enjoy!

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