Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

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

Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

A vibrant medley of marinated tempeh and crisp, stir-fried vegetables enhanced with a tangy ginger-maple glaze. This dish harmonizes sweet and savory flavors while delivering a satisfying balance of protein and nutrients for a wholesome meal.

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NUTRITION

538kcal
Protein
32.6g
Fat
26.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Shelled Edamame

150g Broccoli

50g Red Bell Pepper

50g Carrot

5g Fresh Ginger

3g Garlic

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tbsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh lightly to remove any excess moisture, then cut it into bite-sized cubes.

  • 2

    In a small bowl, whisk together maple syrup, low-sodium soy sauce, and finely grated ginger to create the glaze.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add minced garlic and the tempeh cubes, sautéing for about 3-4 minutes until the tempeh begins to brown.

  • 5

    Toss in the shelled edamame, broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

  • 6

    Pour the ginger-maple glaze over the tempeh and vegetables, stirring well to coat all ingredients evenly. Allow the mixture to cook for another 1-2 minutes so the flavors meld.

  • 7

    Remove from heat and serve immediately, enjoying the balance of sweet, sticky, and fresh flavors.

Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

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

Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Ginger Stir-Fried Vegetables

A vibrant medley of marinated tempeh and crisp, stir-fried vegetables enhanced with a tangy ginger-maple glaze. This dish harmonizes sweet and savory flavors while delivering a satisfying balance of protein and nutrients for a wholesome meal.

NUTRITION

538kcal
Protein
32.6g
Fat
26.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Shelled Edamame

150g Broccoli

50g Red Bell Pepper

50g Carrot

5g Fresh Ginger

3g Garlic

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tbsp Olive Oil

PREPARATION

  • 1

    Press the tempeh lightly to remove any excess moisture, then cut it into bite-sized cubes.

  • 2

    In a small bowl, whisk together maple syrup, low-sodium soy sauce, and finely grated ginger to create the glaze.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add minced garlic and the tempeh cubes, sautéing for about 3-4 minutes until the tempeh begins to brown.

  • 5

    Toss in the shelled edamame, broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

  • 6

    Pour the ginger-maple glaze over the tempeh and vegetables, stirring well to coat all ingredients evenly. Allow the mixture to cook for another 1-2 minutes so the flavors meld.

  • 7

    Remove from heat and serve immediately, enjoying the balance of sweet, sticky, and fresh flavors.