Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

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

Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

Savor the bold, aromatic flavors of ginger and garlic in this vibrant dish featuring marinated tempeh and sizzling shiitake mushrooms. The nutty sesame notes and tangy soy sauce blend seamlessly with the earthy mushrooms, creating a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

454kcal
Protein
39g
Fat
24.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh, firm (170g)

1 cup Shiitake Mushrooms (72g, cooked)

1 tbsp Fresh Ginger, minced

2 cloves Garlic, minced

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Rice Vinegar

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. In a bowl, mix the minced ginger, garlic, low sodium soy sauce, sesame oil, rice vinegar, and sesame seeds to create a marinade.

  • 2

    Toss the tempeh with half of the marinade, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Add the marinated tempeh and sauté until golden brown on all sides, about 5-7 minutes.

  • 4

    In a separate pan, sauté the shiitake mushrooms over medium heat until they release their moisture and become tender, about 4-5 minutes. Add any remaining marinade to the mushrooms and stir to combine.

  • 5

    Combine the sautéed tempeh and garlic-infused mushrooms on a plate. Garnish with a light sprinkle of extra sesame seeds if desired, and serve warm.

Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

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

Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Tempeh with Garlic Shiitake Mushrooms

Savor the bold, aromatic flavors of ginger and garlic in this vibrant dish featuring marinated tempeh and sizzling shiitake mushrooms. The nutty sesame notes and tangy soy sauce blend seamlessly with the earthy mushrooms, creating a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

454kcal
Protein
39g
Fat
24.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh, firm (170g)

1 cup Shiitake Mushrooms (72g, cooked)

1 tbsp Fresh Ginger, minced

2 cloves Garlic, minced

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Rice Vinegar

1 tsp Sesame Seeds

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. In a bowl, mix the minced ginger, garlic, low sodium soy sauce, sesame oil, rice vinegar, and sesame seeds to create a marinade.

  • 2

    Toss the tempeh with half of the marinade, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes.

  • 3

    Heat a non-stick skillet over medium heat. Add the marinated tempeh and sauté until golden brown on all sides, about 5-7 minutes.

  • 4

    In a separate pan, sauté the shiitake mushrooms over medium heat until they release their moisture and become tender, about 4-5 minutes. Add any remaining marinade to the mushrooms and stir to combine.

  • 5

    Combine the sautéed tempeh and garlic-infused mushrooms on a plate. Garnish with a light sprinkle of extra sesame seeds if desired, and serve warm.