Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

Enjoy a vibrant and plant-based dinner featuring crispy pan-fried tempeh paired with tender broccoli and sweet bell peppers, all brought together with a zesty ginger-soy glaze. This dish delivers a satisfying crunch and balanced flavors in every bite.

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NUTRITION

345kcal
Protein
26.2g
Fat
16.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Broccoli

100g Red Bell Pepper

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

1 tsp Olive Oil

1 tsp Cornstarch

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, whisk together the soy sauce, cornstarch, and a bit of water to create a thin slurry.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tempeh cubes and sauté until they are golden and crispy on all sides, about 5-7 minutes.

  • 4

    While the tempeh crisps, chop the broccoli into florets and slice the red bell pepper into thin strips. Mince the garlic and grate the fresh ginger.

  • 5

    Add the garlic and ginger to the skillet with the tempeh. Sauté for 1 minute until fragrant.

  • 6

    Toss in the broccoli and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.

  • 7

    Pour in the soy sauce slurry, stirring gently to coat the tempeh and vegetables evenly. Allow the sauce to thicken slightly, about 1-2 minutes.

  • 8

    Remove from heat and serve immediately for a delicious, balanced plant-based dinner.

Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Broccoli and Bell Peppers

Enjoy a vibrant and plant-based dinner featuring crispy pan-fried tempeh paired with tender broccoli and sweet bell peppers, all brought together with a zesty ginger-soy glaze. This dish delivers a satisfying crunch and balanced flavors in every bite.

NUTRITION

345kcal
Protein
26.2g
Fat
16.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Broccoli

100g Red Bell Pepper

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Soy Sauce

1 tsp Olive Oil

1 tsp Cornstarch

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, whisk together the soy sauce, cornstarch, and a bit of water to create a thin slurry.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tempeh cubes and sauté until they are golden and crispy on all sides, about 5-7 minutes.

  • 4

    While the tempeh crisps, chop the broccoli into florets and slice the red bell pepper into thin strips. Mince the garlic and grate the fresh ginger.

  • 5

    Add the garlic and ginger to the skillet with the tempeh. Sauté for 1 minute until fragrant.

  • 6

    Toss in the broccoli and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.

  • 7

    Pour in the soy sauce slurry, stirring gently to coat the tempeh and vegetables evenly. Allow the sauce to thicken slightly, about 1-2 minutes.

  • 8

    Remove from heat and serve immediately for a delicious, balanced plant-based dinner.