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Sticky Korean Tempeh

Sticky Korean Tempeh


We oven bake our fresh tempeh chunks in our house made sweet and spicy Korean ketchup.

We serve our delicious Korean tempeh on top of rice and our seasonal crisp vegetable slaw. 

High in protein and loaded with nutrition!

Please note: Due to seasonal availability of certain ingredients, there may be some slight changes to this meal. However it will always be 100% certified organic! 😊 🌱 

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Tempeh, Tomato, Brown Rice, Cabbage, Broccoli, Carrot, Tamari, Agave Syrup, Garlic, Sesame Seed, Cayenne Pepper
Nutrition Information
Serving Size: 450 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 2064.2KJ/493Cal 24%
Protein 32.8g 66%
Fat, total 16.1g 23%
- saturated 3.7g 15%
Carbohydrate 51.2g 17%
- sugars 20.6g 23%
Dietary Fibre 11.2g 37%
Sodium 1251.2mg 54%

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

Microwave:
1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

Oven:
1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.


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